Chè Đậu Trắng (Sweet Sticky Rice with Black-Eyed Peas)

Ingredients

• 1 cup Sticky rice (glutinous rice)
• 1/2 cup Black-eyed peas
• 2 cans Coconut milk
• 1 cup Sugar
• 1/4 tsp Salt
• 3 Pandan leaves (optional)

Instructions

1. 1Place the 1 cup of sticky rice in a medium bowl and cover with water. Place the 1/2 cup of black-eyed peas in a separate medium bowl and cover with water. Let both soak for at least 4 hours or overnight.
2. 2Drain the soaked 1 cup of sticky rice and the soaked 1/2 cup of black-eyed peas thoroughly.
3. 3In a large heavy-bottomed pot, combine the drained 1 cup of sticky rice, the drained 1/2 cup of black-eyed peas, 1 can of coconut milk, 1 cup of sugar, and 1/4 tsp of salt. If using, add the 3 pandan leaves.
4. 4Place the pot over medium-high heat (375°F / 190°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 45 to 60 minutes. Stir occasionally to prevent sticking. The rice and peas are tender when they are soft to the bite, and the mixture will have thickened to a soupy consistency.
5. 5Remove and discard the 3 pandan leaves (if used). Stir in the remaining 1 can of coconut milk until fully combined.
6. 6Continue to simmer the mixture uncovered over low heat (200°F / 95°C) for another 5 to 10 minutes, stirring frequently, until the soup is heated through and slightly more thickened.
7. 7Remove the pot from the heat. Let the chè đậu trắng cool for at least 15 minutes before serving. This allows the flavors to meld and the texture to set slightly.
8. 8Serve the chè đậu trắng warm or chilled.

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