Vietnamese Sticky Rice Pudding with Black-Eyed Peas (Chè Đậu Trắng)
Vietnamese sticky rice pudding with black-eyed peas (chè đậu trắng) is a creamy dessert made with glutinous rice, pandan, and coconut sauce. This classic Vietnamese chè is lightly sweet and comforting.
Ingredients
Rice
- 7 pandan leaves, 5 for blending and 2 for cooking with rice
- 1 cup glutinous rice, cooked with 1.25 cups water
- 1 cup black eyed peas
- 2 Tbsp sugar, adjust to taste
- ½ tsp salt
Coconut sauce
- 1 can coconut milk, 14 oz
- 1 Tbsp sugar
- ¼ tsp salt
- 1 Tbsp tapioca starch, mixed with 2 Tbsp water
Instructions Start Cooking
- To make the pandan extract, cut 5 pandan leaves into smaller pieces. Add them to a blender with ⅓ cup water and blend on high. Strain through a fine-mesh sieve to extract the pandan juice; set aside.7 pandan leaves
- In a medium pot, combine the glutinous rice, water, pandan extract, and 2 whole pandan leaves. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, for 20–30 minutes, until the rice is soft and the mixture reaches your desired pudding-like consistency.1 cup glutinous rice
- Stir in the black-eyed peas, sugar, and salt. Continue to simmer over low heat, stirring frequently, until everything is well combined and the texture is to your liking.1 cup black eyed peas, 2 Tbsp sugar, ½ tsp salt
- To make the coconut sauce, in a separate small pot over low to medium heat, make the coconut sauce by combining the coconut milk, sugar, and salt. Stir in the tapioca starch mixture and cook, stirring constantly, until the sauce thickens to your desired consistency.1 can coconut milk, 1 Tbsp sugar, ¼ tsp salt, 1 Tbsp tapioca starch
- Serve the sticky rice pudding in small bowls and top with the coconut sauce.
Tried this recipe?Please LEAVE A REVIEW and share (tag @thaotamto)!
Share Recipe