All posts filed under: rice

Chè Khoai Môn / Taro with Sweet Rice Pudding

Taro is one of the most versatile root vegetable in Vietnamese cuisine. It is used often in both savory and sweet dishes. One of the more popular rendition of taro is chè khoai môn or taro with sweet rice  pudding. Steamed taro is added to a ginger syrup, mixed with sticky rice pudding and topped with a spoonful of coconut milk. This desert is deceptively simple and is also a wonderful snack or dessert. Difficulty: Easy / Servings: 6 / Time: 1 hour Ingredients: 2 cups of sweet rice 4 lb. of taro peeled 1/2 cup of julienne ginger (approximately 1 large ginger root) 2 cups of sugar 1 can of coconut milk 1/2 tablespoon of tapioca powder 1/4 teaspoon of salt     Directions: Peel and cut the taro into fist size segments. Steam the taro for 30 minutes. It will be easier to cut the taro into smaller cubes once the taro is cooked. Once the taro is cooked, cut them into 1 inch cubes. Heat a pot with 6 cups of water …

Xôi Bắp / Sticky Rice with Hominy Corn

Xôi bắp or sticky rice with hominy is an everyday staple in Vietnam. It is such an every man dish that you cannot find it at the restaurants, but rather you would have to find a traveling peddler to purchase this dish. As Vietnam’s economy continues to grow, traveling food peddlers are increasingly a thing of the past. It is now more important to learn how to make this country side dish to preserve the culture. Sticky rice with hominy is a mild dish that goes well with any topping. Traditionally, it is topped with mung bean paste, shredded coconut meat and a salty and sweet sesame peanuts mix. This is a great recipe to serve a large crowd and it also freezes well. Difficulty: Medium / Serving: 6 / Time: 5 hours soaking time and 1 hour to cook Ingredients: 1 cup of peeled split mung bean 2 cups of sweet rice 3 15 oz. cans of Goya white hominy 1 package of frozen shredded coconut meat 1/3 cup of unsalted roasted peanuts 1/3 cup …