Taro in Coconut Milk (Pheuak Kaeng Buat)

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I learned this dish from my girlfriend in NYC. Well, I have made a slight change on her recipe by adding pandan leaves and cantaloupe. I am very happy with this dish and would like to share with all of you.




3 pounds taro, peeled and diced

2¼ cups raw sugar/granulated sugar

1tablespoon salt

4 cans (400ml each) coconut milk (I used “Choice” brand coconut milk)

3 cups coconut cream

2 strands pandan leaf, washed and knotted

Ripen cantaloupe cubes (optional)



Heat a large sauce pot with coconut milk and pandan leaves over medium heat and bring to a boil. Add taro and cook until softened.  Add raw sugar/granulated sugar and salt, stir and continue cooking until sugar and salt are dissolved. Bring to a boil and add coconut cream, stir and boil until heated through.

Remove and garnish with some ripen cantaloupe cubes (optional). Serve it hot or warm.


This entry was posted in Chindian Recipes, Fruits and Vegetables, S.E. Asian Vegan Delights, Snacks and Fingerfood, South Asia, Southeast Asian (SEA) and tagged , , . Bookmark the permalink.

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