Velvety Vietnamese Chè Bà Ba with Taro and Cassava
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Roots
- 1
Peel and Cube Roots
Peel and cube the taro, cassava, and sweet potato into bite-sized pieces.
- 2
Soak to Prevent Discoloration
Soak them in cold water to prevent discoloration.
- 3
Drain and Set Aside
Drain and set aside.
Soaking the Tapioca Pearls
- 1
Soak Pearls
Soak the pearls in enough water to cover them.
- 2
Let Soften
Let them sit for at least an hour to soften.
- 3
Drain Pearls
Drain before cooking.
Tip: Cook the tapioca pearls just right to maintain their chewy texture.
How to Make Velvety Vietnamese Chè Bà Ba with Taro and Cassava
Total time: 2 h · Yields 6 servings
- 1
Boil Coconut Sauce
Combine coconut milk, water, sugar, salt, and pandan leaves in a pot. Bring to a simmer over medium heat.
- 2
Cook the Roots
Add the taro, cassava, and sweet potato. Cook until they become tender but not mushy.
- 3
Add Tapioca Pearls
Add the soaked tapioca pearls and continue to cook until they turn translucent and chewy. Stir in vanilla extract if using.
Chef's Tips
Further reading
Frequently asked questions
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.
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