Vietnamese Rice Pudding with Black Eyed Peas (Che Dau Trang)

Desserts
Vietnamese
PREP TIME:
5 minutes

SERVES:

4

TOTAL COOKING TIME:

20 minutes
Image
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

  1. 1.
    Make coconut sauce per instructions below.
  2. 2.
    Wash and rinse rice over cold water several times until water is clear.
  3. 3.
    Using a medium sized sauce pan, bring 4 cups of water to boil. Add rinsed rice and pandan leaves or vanilla extract. Cook uncovered on medium heat for 10-12 minutes. Stir occasionally.
  4. 4.
    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. Stir occasionally to avoid rice burning. Add more water if needed.
  5. 5.
    Ready to serve pudding while warm. Top with coconut sauce.
Coconut Sauce
INGREDIENTS
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp sugar
  • 1/4 tsp salt

DIRECTIONS

  1. 1.
    Prepare tapioca starch slurry per instructions below.
  2. 2.
    Using a small saucepan, combine coconut milk, sugar, salt and tapioca starch slurry.
  3. 3.
    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

  1. 1.
    Mix tapioca starch and water. Stir well to dissolve starch evenly. Set aside.