Mei Wei Taro Sticky Rice Pandan Flavor Congee

This is a Vietnamese sticky rice dessert in a cup, labeled as “Chè Khoai Môn Lá Dứa,” which is taro and pandan. Mei Wei is the brand, and the cup is made in the USA. It’s a sweet format we haven’t covered much on the site, so I was curious how an instant take on chè would hold up.

Produced in the USA.

What’s in the Package

Inside the sealed cup you’ll find a mix of dry sticky rice grains along with a separate silver foil packet containing the pandan flavoring.

How to Cook Mei Wei Taro Sticky Rice Pandan Flavor Congee

1. Peel back the foil lid partway and empty the pandan packet into the cup.
2. Fill with boiling water to the marked line. Reseal the lid and let steep. The cup says three minutes but at three the rice is still firm and the powder hasn’t fully dissolved. Four minutes with a thorough stir at the end gets it to the right texture. Stir well because the powder sits at the bottom if you don’t mix it in.

How Does It Taste

The first thing you notice is the smell, and it’s all coconut cream. The pandan sits behind it. The flavor goes the same way: sweet and coconut-heavy, with just enough pandan to remind you it’s there.

The taro is where it falls a little short. There are small cubes in the mix that soften as it steeps, but there aren’t many of them. James asked me twice whether the bits he was eating were even taro. If you want a taro-heavy bowl, this is really more of a pandan-coconut rice pudding with some taro here and there than a true chè khoai môn.

Give it enough time and the rice comes out soft and sticky. The coconut makes everything thick and glossy, so it’s more like a warm pudding than a loose porridge. As a dessert, it works.

How Does It Compare

There aren’t many instant sweet congees on the site to compare directly. The closest neighbors are savory porridges like the Vifon Instant Porridge with Salted Egg and the Vifon Instant Porridge Beef Flavour, both Vietnamese and built on the same concept of rice and hot water in a cup.

This Mei Wei is the dessert counterpart to those. If you want a savory breakfast porridge, reach for the Vifon. If you want a warm dessert or something to eat after dinner, this is the one.

How to Level Up Mei Wei Taro Sticky Rice Pandan Flavor Congee

Because this is already a finished dessert, it doesn’t need much. I wouldn’t add anything to the cup itself. A small drizzle of extra coconut cream on top right before eating makes the coconut note more present and gives it a nicer finish. If you’ve got real cooked taro at home, a spoonful stirred in turns this into a proper taro chè rather than a pandan rice bowl with a few specks of taro.

For texture contrast, a sprinkle of toasted coconut flakes or crushed peanuts on top is traditional in Vietnamese chè and works well here. Serve it warm on its own, or over a scoop of vanilla ice cream for a hot-and-cold dessert.

Final Verdict

Mei Wei Taro Sticky Rice Pandan Flavor Congee is a decent instant take on a Vietnamese sweet chè. It’s not a substitute for homemade chè, but as a warm cup-format dessert it works. It’s a nice change of pace from the savory cups and I’d pick one up again for a quick after-dinner treat.

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• Haidilao Cup Rice Red Stew Flavor
• Maruchan Instant Rice Bowl Mexican Rice

Where to buy Mei Wei Taro Sticky Rice Pandan Flavor Congee

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