Sweet Taro Porridge (Che Khoai mon)

Sweet taro porridge is one of my favorite desserts. This basic porridge can be modified by adding different ingredients, such as sweet corn, black-eyed beans or pumpkin or whatever suits your taste. Practice making the basic sweet rice porridge; you will be very happy to learn how to prepare this easy but delicious dessert.
Ingredients:
1/2 cup sweet rice (sticky rice) soaked 30 minutes
3 and 1/4  cups water
1/2 cup sugar
2 cups taro ( you can add more taro for your taste)
Pandan leave (optional)*
1 tsp vanilla extract
 Directions:
To make taro, cut taro root into 2-inch pieces. Steam pieces over high heat until soft. Mix cooked taro with sugar and set aside.
To make sweet rice porridge: discard soaking water then add 3 cups of water. Bring to a boil, cover pot, and turn the heat off. Leave the rice undisturbed for 30 minutes.
Mix in the taro. Stir the mixture to combine on low heat to prevent burning at the bottom (the consistency should be soupy rather than thick). Serve hot with coconut cream.

Coconut cream
Ingredients:
1 cup coconut cream
1/2 cup water
2 tbs sugar
1/8 tsp salt
1 tsp cornstarch
To make coconut cream, combine all the ingredients in sauce pan over low heat. Stir  slowly until the sugar has dissolved, continuing to stir until the coconut cream has thickened slightly. Allow to cool