Old Hanoi Sweet Potato and Ginger Pudding - Chè Khoai Lan

Total Time
20mins
Prep 10 mins
Cook 10 mins

This Vietnamese dessert is sweet, warming and a bit gooey ! Its very nice and simple, flavorful too. Got this recipe when I went on a cooking course in Hanoi and this was the dessert of the four dishes I made.

Ingredients Nutrition

Directions

  1. Bring the water to the boil, and put in the sweet potato.
  2. When the water returns to the boil, add the ginger, and continue cooking until the potato is tender and cooked through.
  3. Add sugar and a little arrow starch, and allow it to dissolve completely. Then remove from the heat. Serve hot.
  4. P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.

Reviews

(2)
Most Helpful

After reading the other review, I cut the sugar in half. It was perfect! Not having arrowrot, I used cornstarch. I should have known to dissolve it in a bit of cold water first, lol. Everybody liked this!! I minced the ginger. There were "little sparkly bites" all through it as dh said. I wonder if the recipe says to add sliced ginger so it can be removed later? Even THE PICKY ONE liked this. With just 1/2c sugar! And I wish it had gotten smoother. Made for the Chinese/Vietnamese New Year Tag.

Elmotoo February 26, 2008

As a hot thick sauce it was good enough, with a hint of sweet ginger in it, but later on as the water continued to slowly evaporate and turned to pudding, the sweetness intensified that even my DH wouldn't eat it. I really wanted to like this but I'm just so sorry that it didn't work for us. I suggest lessening the sugar in it and making clear how thick the consistency should be. Thanks anyway for letting us try this recipe.

Pneuma February 16, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a