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

Ingredients

• 1 cup Sticky rice (glutinous rice)
• 1 cup Black-eyed peas
• 2 cups Coconut milk
• 1/2 cup Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 1 cup of sticky rice and 1 cup of black-eyed peas into separate bowls. Cover both with water and let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked 1 cup of black-eyed peas. Place them in a medium pot and cover with fresh water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the peas are tender, about 45 minutes. Drain the peas and set aside.
3. 3Drain the soaked 1 cup of sticky rice. Place it in a separate small pot and add just enough water to cover the rice. Cover the pot and cook over medium-low heat until the rice is cooked through and has a sticky texture, about 20-25 minutes. Check occasionally to ensure the water hasn't completely evaporated; add a tablespoon more if needed.
4. 4In a large heavy-bottomed pot, combine the cooked 1 cup of black-eyed peas, the cooked 1 cup of sticky rice, 2 cups of coconut milk, 1/2 cup of sugar, and 1/4 tsp of salt.
5. 5Place the large pot over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent the rice and peas from sticking to the bottom of the pot. Continue to simmer for 15 minutes, stirring often.
6. 6Remove the pot from the heat. Stir in the 1 tsp of vanilla extract until fully combined.
7. 7Serve the Chè Đậu Trắng warm or chilled.

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