How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, prepare up to 1 day ahead but add tapioca the day of serving to maintain texture.

What can I substitute for pandan leaves?

Use vanilla extract or a few drops of pandan essence as an alternative.

Is it possible to use other roots?

Yes, try using yam or pumpkin for a variation.

Can I make the dish vegan?

This dish is naturally vegan as it uses coconut milk instead of dairy.

Velvety Vietnamese Chè Bà Ba with Taro and Cassava

Name: Velvety Vietnamese Chè Bà Ba with Taro and Cassava
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: 2 cups coconut milk; 1 cup water; 3/4 cup sugar; 1/4 teaspoon salt; 1 cup taro; 1 cup cassava; 1/2 cup sweet potato; 1/4 cup tapioca pearls; 3 pandan leaves; 1/4 teaspoon vanilla extract

A creamy, sweet Vietnamese dessert with taro, cassava, and a hint of pandan

Chè Bà Ba is a traditional Vietnamese dessert made with a mix of taro, cassava, and a delightful coconut milk sauce, enriched with the aroma of pandan leaves.

1 h 30 min
6
Intermediate

Ingredients

Sweet Coconut Sauce

2 cups coconut milk

1 cup water

3/4 cup sugar

1/4 teaspoon salt

Roots and Pearls

1 cup taro

peeled and cubed

1 cup cassava

peeled and cubed

1/2 cup sweet potato

peeled and cubed

1/4 cup tapioca pearls

soaked in water for 1 hour

Fragrant Essence

3 pandan leaves

knotted

1/4 teaspoon vanilla extract

optional

Preparation

Preparing the Roots

Peel and Cube Roots

Peel and cube the taro, cassava, and sweet potato into bite-sized pieces.

Soak to Prevent Discoloration

Soak them in cold water to prevent discoloration.

Drain and Set Aside

Drain and set aside.

Soaking the Tapioca Pearls

Soak Pearls

Soak the pearls in enough water to cover them.

Let Soften

Let them sit for at least an hour to soften.

Drain Pearls

Drain before cooking.

Cook the tapioca pearls just right to maintain their chewy texture.

Cooking Process

Boil Coconut Sauce

Combine coconut milk, water, sugar, salt, and pandan leaves in a pot. Bring to a simmer over medium heat.

Simmer on medium heat.

Cook the Roots

Add the taro, cassava, and sweet potato. Cook until they become tender but not mushy.

Cooking Sauce & Roots: 45 minutes; Heat: Low heat to avoid breaking roots.

Add Tapioca Pearls

Add the soaked tapioca pearls and continue to cook until they turn translucent and chewy. Stir in vanilla extract if using.

Timing: Tapioca Cooking: 15 minutes.

Plating & Serving