INGREDIENTS
- 1 cup (Glutinous, sweet or sticky) rice
- 4 cups water
- 4 pandan leaves or 5g (or 1 tsp) vanilla extract
- 1 large can (29 oz) black eyed peas (Goya)
- 1/3 cup sugar
- 1 tsp salt
DIRECTIONS
- Make coconut sauce per instructions.
- Wash and rinse rice over cold water several times until water is clear.
- Using a medium sized sauce pan, bring water to boil. Add rice, water and pandan leaves or vanilla extract. Cook uncovered on medium heat for 10-12 minutes. Stir occasionally.
- Rinse black eyed peas thoroughly with cold water. Add peas, sugar and salt to pot. Mix well. Simmer over low heat until the desired consistency. Add more water if needed.
- Ready to serve pudding while warm. Top with coconut sauce.
Coconut Sauce
INGREDIENTS
- 1 can (13.5 oz) coconut milk
- 2 tbsp sugar
- Pinch of salt
DIRECTIONS
- Prepare tapioca starch slurry per instructions.
- Using a small saucepan, combine coconut milk, sugar, salt and tapioca starch slurry.
- Simmer for 1-2 minutes over medium heat. Stir frequently until sauce thickens and smooth. Remove from heat. Set aside.
Tapioca Starch Slurry
INGREDIENTS
- 1 tbsp tapioca starch
- 1.5 tbsp water
DIRECTIONS
- Mix tapioca starch and water. Stir well to dissolve starch evenly.