One of my favorite nostalgic Vietnamese treats! Sticky rice pudding with black eyed peas and coconut sauce or Chè Đậu Trắng! This is so easy to make and filling yet not too sweet. I used to separate the beans from the rice pudding as a kid and just eat the rice pudding, but now I enjoy it all together. Check out my post on it along with the ingredient list + instructions below!
📝 Ingredients
⏱ Time: ~45 mins
Servings: 2–3
For different servings, multiply ingredients accordingly.
🍚 Rice
- 1 cup glutinous rice
- 6–8 pandan leaves
- 1 cup black-eyed peas
- 2 tbsp sugar
- ½ tsp salt
🥥 Coconut Sauce
- 1 can coconut milk (14 oz)
- 1 tbsp sugar
- Pinch of salt
- 1 tbsp tapioca + 1 tbsp water mixture
👩🍳 Directions
- Cut pandan leaves, pour ¼-½ cup water into a blender with the pandan and blend on high. Strain the pandan.
- Cook glutinous rice, adding in 3 tbsp pandan extract for every 1 cup of rice. Add in 2-3 knotted pandan leaves and cook it in there too. Leave it cooking for around 20-30 mins until desired consistency.
- Once cooked, add in the peas, sugar, and salt. Then mix together and continue simmering until it’s to the consistency you like.
- 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.
- Serve in small bowls and top with the coconut sauce.
Tamonde 