Ingredients
Directions
Make the Ginger Pandan Syrup: Add the water, ginger, pandan (or other herb of choice, see Chef’s Notes), and coconut sugar to a small saucepan. Bring to a boil and stir until the sugar is dissolved. Simmer for 15 minutes to concentrate the flavors. Strain the liquid and set it aside for the next step. Compost the solids or use them in another recipe!
Prepare the pudding: Add the rice, sweet potato, Ginger Pandan Syrup, water and optional salt to the Instant Pot. Secure the Instant Pot lid, set to high pressure for 20 minutes, and naturally release for 20 minutes.
Meanwhile, make the Coconut Sauce: Add the coconut, coconut sugar, arrowroot powder and vanilla extract to a small stovetop pot and heat on medium-high to bring to a boil, whisking well until the arrowroot is dissolved. Lower to simmer for 3 minutes, stirring often. Set aside.
Remove the rice mixture from the Instant Pot, divide Vietnamese Che into four small dessert bowls, and pour the coconut sauce over top as well as the desired amount of shredded coconut.
Chef’s Notes
Substitutions
Use 2–4 fresh-based leaves or lime leaves in place of the pandan leaves.
In place of coconut milk, try another creamy milk like cashew or soy.
Try Korean or Japanese sweet potatoes in this recipe.
What are Pandan Leaves?
Pandan leaves are a tropical plant used in South Asian cuisine, offering a fragrant, savory, and sweet flavor. Find them in Asian markets or online.
Sweetener options
In place of coconut sugar, try date paste, maple syrup, or date syrup.
Stovetop Directions
Add the rice, sweet potato, Ginger Pandan Syrup, water, and optional salt to a medium stovetop pot. Bring to a boil, then reduce to simmer, covered, for 30 minutes. Resume to step 3.
Prep Ahead
Prepare the Ginger Pandan Syrup and the Coconut Sauce ahead of time.
Storage
Store Vietnamese Che in an airtight container in the refrigerator for up to 5 days.
4 servings
162g
- Amount per serving
- Calories230
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 4.5g23%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 40mg2%
- Total Carbohydrate 44g16%
- Dietary Fiber 3g11%
- Total Sugars 12g
- Includes 9g Added Sugars18%
- Protein 3g
- Calcium 30mg3%
- Iron 1.5mg9%
- Potassium 350mg8%
- Vitamin D 0mcg0%
* The % Daily Value (DV) 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.
Ingredients
Directions
Make the Ginger Pandan Syrup: Add the water, ginger, pandan (or other herb of choice, see Chef’s Notes), and coconut sugar to a small saucepan. Bring to a boil and stir until the sugar is dissolved. Simmer for 15 minutes to concentrate the flavors. Strain the liquid and set it aside for the next step. Compost the solids or use them in another recipe!
Prepare the pudding: Add the rice, sweet potato, Ginger Pandan Syrup, water and optional salt to the Instant Pot. Secure the Instant Pot lid, set to high pressure for 20 minutes, and naturally release for 20 minutes.
Meanwhile, make the Coconut Sauce: Add the coconut, coconut sugar, arrowroot powder and vanilla extract to a small stovetop pot and heat on medium-high to bring to a boil, whisking well until the arrowroot is dissolved. Lower to simmer for 3 minutes, stirring often. Set aside.
Remove the rice mixture from the Instant Pot, divide Vietnamese Che into four small dessert bowls, and pour the coconut sauce over top as well as the desired amount of shredded coconut.
