Chè đậu trắng (Sweet Sticky Rice and Black-Eyed Peas Dessert)

Ingredients

• 1 cup Glutinous rice (sweet rice)
• 1/2 cup Black-eyed peas, dried
• 2 cans Coconut milk
• 1/2 cup Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 2 leaves Pandan leaves, tied into a knot

Instructions

1. 1Rinse the 1 cup of Glutinous rice and the 1/2 cup of Black-eyed peas separately. Place them in separate bowls and cover with water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked 1/2 cup of Black-eyed peas. Place the drained peas in a medium pot and add enough water to cover them by at least 2 inches. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the peas are tender when poked with a fork.
3. 3Drain the soaked 1 cup of Glutinous rice. Place the drained rice in a separate medium pot and add 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked through and has a sticky texture. Avoid stirring the rice during this time.
4. 4Drain the cooked black-eyed peas and the cooked glutinous rice. In a large heavy-bottomed pot, combine the cooked black-eyed peas, the cooked glutinous rice, 2 cans of Coconut milk, the 1/2 cup of Sugar, the 1/4 tsp of Salt, the 1 tsp of Vanilla extract, and the 2 leaves of Pandan leaves tied into a knot.
5. 5Place the large pot over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally with a spoon to prevent the bottom from sticking. Cook for 15-20 minutes, allowing the flavors to combine and the dessert to thicken slightly. The mixture should be thick enough to coat the back of the spoon.
6. 6Remove and discard the 2 leaves of Pandan leaves from the pot.
7. 7Serve the Chè đậu trắng warm or chilled.

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