Vietnamese black eyed peas sticky rice pudding! (Chè đậu trắng)

Name: Vietnamese black eyed peas sticky rice pudding! (Chè đậu trắng)
Total time: 2700 s
Yield: 2-4 servings
Cuisine: American
Ingredients: 1 cup glutinous rice; 6-8 pandan leaves; 1 cup black eyed peas; 2 tbsp sugar; 1/2 tsp salt; 1 can coconut milk (14 oz); 1 tbsp sugar; pinch salt; 1 tbsp tapioca + 1 tbsp water mixture

Tâm @tamonde

Los Angeles, CA

One of my favorite nostalgic treats!

Tâm @tamonde

Los Angeles, CA

One of my favorite nostalgic treats!

Saved

Ingredients

45 mins

2-4 servings

1 cupglutinous rice
6-8pandan leaves
1 cupblack eyed peas
2 tbspsugar
1/2 tspsalt
Coconut sauce
1 cancoconut milk (14 oz)
1 tbspsugar
pinchsalt
1 tbsptapioca + 1 tbsp water mixture

Saved

Steps

45 mins

1

Cut pandan leaves, pour ¼-½ cup water into a blender with the pandan and blend on high. Strain the pandan.
2

Cook glutinous rice with 1.5 cup water and 3 tbsp pandan extract, add in 2-3 pandan leaves and cook it in there too. Leave it cooking for around 20-30 mins until desired consistency.
3

Once cooked, add in the peas, sugar, and salt. Then mix together and continue simmering until it’s to the consistency you like.
4

In a separate pan on low/medium heat, make the coconut sauce by adding in the coconut milk, sugar, and salt. Add in the tapioca starch mixture until it’s thickened to your choice.
5

Serve in small bowls and top with the coconut sauce.