Bánh Khoai Môn Pie (Taro Pie)

I hope everyone had a food-filling wonderful Thanksgiving.  My family’s Thanksgiving was stuffed with lots of laughter and love from our family and friends.

If you have been following my  facebook page, you would’ve seen what I had prepped and planned for the Thanksgiving feast.  I had prepared ingredients for 15 dishes but was only able to get 14 dishes on the table by the next morning.  Not too bad I supposed.

steamed black rice with preserved duck eggs, diced carrots and chinese sausage

Roasted Ducks

We had lots of main dishes, appetizers and side dishes but there was a shortage of desserts.  Thanks to my sister-in-law who brought over a couple of homemade taro pies.  Everyone was eager to try it out as we haven’t had taro pie in our lives ever.    It was simply delicious!  Though I’m usually not much of a sweet tooth and don’t care much for desserts, I must say I thoroughly enjoyed the taro pie.    I always love to study and work with these ingredients that are representative of Southeast Asia and taro is definitely one of my  favorite.

 I got the recipe from my sister-in-law and adjusted the recipe a little bit to my taste. Since then, I’ve been hit with baking fever and have been making taro pies 2-3 times a week!

My sister-in-law used store-bought pie shells as it saves half the time but I prefer to make it from scratch.  Pie shells can be bought at any American grocery stores and they are inexpensive (about $3 per package for 2 shells).   Taro root can be found at most Asian supermarkets.  I love the nice starchy, sweet, and mild flavor of the purplish taro and even more so when it’s surrounded by a deliciously rich and buttery flavored pie crusting. This would make a nice dessert to pair with hot green tea or coffee to go with the holiday spirit.   

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