Chè Đậu Trắng (Sweet Sticky Rice with Black-Eyed Peas)
A traditional Vietnamese sweet soup made with sticky rice and black-eyed peas, cooked in coconut milk.
Ingredients
- 1 cup Sticky Rice
- 1 cup Black-Eyed Peas
- 1 can Coconut Milk
- 3/4 cup Sugar
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak sticky rice and black-eyed peas separately in water for at least 4 hours or overnight.
- 2Drain both the rice and peas.
- 3In a pot, combine the soaked rice and black-eyed peas. Add enough water to cover them.
- 4Bring to a boil, then reduce heat and simmer until the rice and peas are tender (about 45-60 minutes).
- 5In a separate pot, heat coconut milk, sugar, and salt until the sugar is dissolved.
- 6Pour the coconut milk mixture into the pot with the rice and peas. Stir well.
- 7Simmer for another 10 minutes to allow the flavors to meld.
- 8Stir in vanilla extract. Serve warm or chilled.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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