Old Hanoi Sweet Potato and Ginger Pudding Ch Khoai Lan
Transport your taste buds to the bustling streets of Vietnam with this Old Hanoi Sweet Potato and Ginger Pudding (Chè Khoai Làn), a delightful dessert that perfectly balances warm, earthy flavors with creamy indulgence. Featuring tender cubes of sweet potato simmered in a fragrant blend of coconut milk, fresh ginger slices, and optional pandan leaf, this traditional Vietnamese treat is elevated with the chewy texture of tapioca pearls and a hint of sweetness. Ready in under an hour, it's both comforting and satisfying, topped with a sprinkle of crushed roasted peanuts for a nutty crunch. Serve it warm or at room temperature for a dessert that celebrates the soulful simplicity of Hanoi's culinary heritage. Perfect for those craving an authentic Vietnamese pudding recipe with a unique twist!
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Recipe Information
Ingredients
- 400 grams Sweet potatoes
- 20 grams Fresh ginger
- 400 ml Coconut milk
- 500 ml Water
- 100 grams Granulated sugar
- 50 grams Tapioca pearls
- 1 pinch Salt
- 1 piece Pandan leaf (optional)
- 20 grams Roasted peanuts (crushed, for garnish)
Instructions
Peel the sweet potatoes and cut them into bite-sized cubes.
Peel the ginger and slice it thinly or julienne for a stronger ginger flavor.
In a large pot, combine the sweet potatoes, water, and a pinch of salt. Bring to a boil, then reduce the heat to medium and simmer for about 15 minutes, or until the sweet potatoes are tender but not falling apart.
While the sweet potatoes are cooking, soak the tapioca pearls in warm water for 10 minutes, then drain and set aside.
Once the sweet potatoes are tender, add the coconut milk, sugar, and sliced ginger to the pot. Stir gently to combine.
If using a pandan leaf, tie it into a knot and add it to the pot for a lightly herbal aroma. Let the mixture simmer on low heat for another 10 minutes, stirring occasionally.
Add the soaked tapioca pearls to the pot. Continue to simmer for an additional 10-15 minutes, or until the tapioca pearls become translucent and the pudding thickens slightly. Adjust sweetness to taste by adding more sugar if desired.
Remove the pandan leaf, if used, and ladle the pudding into serving bowls.
Garnish with crushed roasted peanuts for a delightful crunch and serve warm or at room temperature. Enjoy your Old Hanoi Sweet Potato and Ginger Pudding!
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 37.1 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
