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

Ingredients

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

Instructions

1. 1Place the 1 cup of sticky rice in a bowl and cover with water. Place the 1 cup of black-eyed peas in a separate 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 cup of black-eyed peas.
3. 3In a large heavy-bottomed pot, combine the drained 1 cup of black-eyed peas with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 45-60 minutes, or until the peas are tender when pierced with a fork. Drain the peas, reserving 1 cup of the cooking liquid.
4. 4While the black-eyed peas are cooking, place the drained 1 cup of sticky rice in a separate medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is soft and sticky. If using, tie the 3-4 leaves of pandan leaves into a knot.
5. 5Add the cooked 1 cup of black-eyed peas, the reserved 1 cup of cooking liquid, the 2 cans of coconut milk, the 1 cup of sugar, the 1/4 teaspoon of salt, the 1 teaspoon of vanilla extract, and the knotted 3-4 leaves of pandan (if using) to the saucepan with the sticky rice. Stir to combine.
6. 6Cook over medium-low heat for 15-20 minutes, stirring occasionally, until the mixture has thickened to your desired consistency. The mixture should coat the back of a spoon.
7. 7Remove the pot from the heat. If you used pandan leaves, carefully remove and discard the 3-4 leaves of pandan. Let the chè đậu trắng cool slightly for about 10-15 minutes. This allows the flavors to meld further.
8. 8Serve the chè đậu trắng warm or cold.

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