Ultimate Che Khoai Mon Bot Bang Recipe: A Vietnamese Dessert Guide

Photo of author
Written By Hot Thai Restaurant

Lorem ipsum dolor sit amet consectetur pulvinar ligula augue quis venenatis. 

Imagine diving into a bowl of Che Khoai Mon Bot Bang, a delightful Vietnamese dessert that combines the earthy flavors of taro with the sweet, creamy texture of tapioca pearls. This traditional dish has been warming hearts and homes in Vietnam, often enjoyed during family gatherings or as a cozy treat on a rainy day.

Making Che Khoai Mon Bot Bang isn’t just about following a recipe; it’s an experience that connects you to the rich culinary heritage of Vietnam. The combination of taro and tapioca creates a unique texture that’s both satisfying and intriguing. Whether you’re a seasoned cook or trying something new, this dessert is sure to impress with its exotic flavors and comforting warmth.


Prepare to create this delightful Vietnamese dessert that not only satisfies sweet cravings but also connects you to a unique culinary tradition.

Main Ingredients

  • 1 cup diced taro
  • 1/2 cup small tapioca pearls
  • 4 cups water (for boiling tapioca)
  • 2 cups coconut milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pandan extract (optional for a distinct Southeast Asian aroma)
  • Fresh mint leaves (for garnish)

Equipment Needed

To make Che Khoai Mon Bot Bang effectively, you’ll need some specific tools that help streamline the cooking process and ensure your dessert comes out perfectly. Gather these items before you begin preparing the dessert:

  • Medium or Large Pot: Use this for boiling the taro until it’s soft and for simmering the tapioca pearls. A heavier pot can provide more even heat distribution.
  • Measuring Cups and Spoons: Accurate measurements of ingredients such as coconut milk, sugar, and tapioca pearls are crucial for the consistency and taste of your dessert.
  • Mixing Spoon: A sturdy spoon will help you stir the ingredients together without sticking or burning.
  • Blender or Food Processor: This is essential to puree the cooked taro into a smooth, creamy texture.
  • Fine Mesh Strainer: Useful for rinsing the tapioca pearls and ensuring no small impurities remain.
  • Serving Bowls: For serving the dessert, choose bowls that will showcase the creamy texture and beautiful color contrast of the taro and tapioca pearls.
  • Knives and Cutting Board: Needed for peeling and cutting the taro into cubes before boiling.


To begin crafting your Che Khoai Mon Bot Bang, you’ll start with preparing the main ingredients. This section will guide you through cleaning and cutting the taro and soaking the tapioca pearls to ensure perfect texture and flavor.

Cleaning and Cutting the Taro

  1. Start by rinsing your taro under cold water to remove any dirt or debris on the surface. Use a soft brush or your hands to gently scrub the outer skin.
  2. Place the clean taro on a cutting board. With a sharp knife, carefully peel off the outer skin of the taro. Make sure to remove all the skin to avoid any bitterness in your dessert.
  3. Once peeled, cut the taro into small cubes, about 1-inch in size. This size ensures that the taro cooks evenly and integrates well with the other ingredients.
  1. Measure out 1 cup of small tapioca pearls. Pour them into a fine-mesh strainer and run cold water over them to rinse away any dust or impurities.
  2. Transfer the rinsed tapioca pearls to a bowl. Cover them with 2 cups of room temperature water.
  3. Allow the tapioca pearls to soak for at least 30 minutes. This soaking process softens the pearls before cooking, ensuring they achieve a desirable tender yet chewy texture. Be sure to check the pearls occasionally, and if they absorb all the water before the time is up, add a bit more water to keep them submerged.

Cooking Process

With your ingredients prepared and equipment ready, let’s dive into the cooking process that will transform these simple components into a delightful Che Khoai Mon Bot Bang.

Cooking the Taro

  1. Start by placing the prepped taro cubes into a large pot. The size of the pot should be adequate to accommodate all the taro pieces without crowding them.
  2. Add enough water to the pot to completely submerge the taro. Over medium heat, bring the water to a boil.
  3. Once boiling, reduce the heat to medium-low and allow the taro to simmer. Cover the pot partially to let some steam escape, which prevents the water from bubbling over.
  4. Cook the taro for about 15 to 20 minutes, or until you can easily pierce them with a fork. The taro should be tender but still hold its shape, not mushy.
  5. Drain the water from the taro using a colander. Set the cooked taro aside to cool slightly, which will make it easier to handle in the next steps of the recipe.
  1. In a small saucepan, pour the can of coconut milk. Heat the coconut milk on low to prevent it from boiling over, which can happen quickly due to its high-fat content.
  2. Stir the coconut milk gently while heating to ensure even warmth and to prevent the milk from scorching at the bottom.
  3. Once the coconut milk is warm, add sugar and a pinch of salt. Stir until both are completely dissolved, creating a sweet and slightly savory flavor profile that will complement the taro.
  4. Keep the mixture on low heat for about 5 to 7 minutes, stirring occasionally. The goal is to thicken the mixture slightly, enhancing its creamy texture.
  5. Remove the saucepan from the heat, and your coconut cream is ready to be combined with the taro in the assembling stage of the dessert.

Assembling Che Khoai Mon Bot Bang

Now that you have your ingredients cooked and ready, assembling your Che Khoai Mon Bot Bang is the final, exciting step to creating this delightful dessert.

Layering the Ingredients

Begin by finding a suitable serving bowl or glass that will showcase the layers of your dessert. Start by adding a layer of the cooked tapioca pearls at the bottom, ensuring they cover the base evenly. Next, scoop a generous layer of the tender, aromatic taro over the pearls. The starchiness of the taro contrasts beautifully with the slick, chewy texture of the pearls.

Once the taro is in place, pour a portion of the warm, sweetened coconut milk mixture over it. This not only soaks into the taro and pearls, enhancing their flavors, but also begins to set the foundation for a creamy texture throughout your dessert. If desired, you can add another layer of tapioca pearls followed by more taro and coconut milk, depending on the size of your serving dish.

Final Touches

To finish off, drizzle a little extra coconut milk mixture on top for added moistness and flavor. A sprinkle of toasted sesame seeds or coconut shavings can be added for a pleasant crunch and a hint of nuttiness. For a pop of color and a slight tart contrast, top with a few slices of fresh fruit like mango or dragon fruit.

Serving Suggestions

After assembling your delightful Che Khoai Mon Bot Bang, enhance your serving experience with these thoughtful touches to make each bite memorable.

Individual Servings

Serve your Che Khoai Mon Bot Bang in small, clear dessert bowls or glasses. This not only showcases the layers of tapioca pearls and taro beautifully but also makes it easy for everyone to grab a portion. Ensure each serving has a generous amount of sweetened coconut milk poured over, so every spoonful is rich and flavorful.


For a textural contrast, sprinkle toasted sesame seeds on top before serving. You can also add slices of ripe mango or banana for a fresh, fruity note that pairs well with the richness of the taro and coconut milk. Consider a scoop of vanilla ice cream or a dollop of whipped cream for a decadent touch.


Che Khoai Mon Bot Bang pairs wonderfully with a cup of hot tea, particularly Jasmine or Green tea, which complements its sweetness and helps cleanse the palate. For a festive or special occasion, a sparkling lychee cocktail or a simple iced lime soda can elevate the entire meal.

Prepare these servings freshly and enjoy the harmonious blend of flavors and textures that this traditional Vietnamese dessert offers.


Ready to dive into the sweet and creamy world of Che Khoai Mon Bot Bang? This delightful Vietnamese dessert not only promises a taste that’s rich in tradition but also offers a canvas for your culinary creativity. Whether you choose to stick with the classic recipe or sprinkle on some inventive toppings like sesame seeds or fresh mango your taste buds are in for a treat. So grab your spoon gather your ingredients and get ready to enjoy a bowl of pure comfort. Don’t forget to pair it with a hot cup of tea or a refreshing lychee cocktail for the ultimate experience!

Related Posts:

Leave a Comment