Green Beans, Taro and Tapioca Dessert

1 bag of green beans - wash well
1 pinch of salt
1/2 cup Tapioca - wash, then put in a separate pan, add water cook until tapioca turn clear color
1 Taro - cut in cubes, put in a bowl add a little water then cook in microwave for 5 minutes
1 box of rock sugar
5 pandan leaves
1 can coconut cream

1 bag vanilla

In a 8qt pan add green beans, salt and water (a bit over 1/2 pot), cook until green beans is soften, add cooked tapioca , pandan leaves tide together, taro cook a bit more until taro is soft to your like.  then rock sugar (to taste) then coconut cream, vanilla .

Xôi Vò

1 can coconut milk divided
2 lbs sweet rice
1 bag green bean
1 tsp salt to add to sweet rice
1 tsp salt to add to green bean

Soak 2 lbs sweet rice with 1/2 can of coconut milk, add water to cover the rice (over about 2") for a few hours.  Take out drain - add 1 tsp salt mix well -  leave air dry about 1/2 hour.

Wash green bean a few times so that the water is not yellow, add water and soak it for a few hours.  Wash then put in pot add 1 tsp salt,  coconut milk and water to cover just over the green bean mix well, cook until all water dry up, cover 1/2 hour then blend it with food processor.  Put in refrigerator until cold.

Mix green bean mixture with sweet rice then form into a ball - make about 7 to 8 balls.  put in the steamer (with a cloth underneath) - steam about 20 minutes then lift the cover, make sure to do it fast so that the water do not drop on the rice.  Use a chopstick poke a hole in the middle of each rice ball- spread it out a little bit, then cover and cook about 25 more minutes (total cook times is 45 minutes, you can open the lid a few times but do it fast so that the water from the lid do not drop down to the rice)

When done - use a spoon to lift a ball then put into a small basket, use a fork to separate the rice then pour into the large tray for the sweet  rice to cool.