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
• 2 leaves Pandan leaves (optional)
• 4 cups Water

Instructions

1. 1Rinse the 1 cup of sticky rice and the 1/2 cup of black-eyed peas thoroughly under cold running water. Place the rinsed sticky rice in one bowl and the rinsed black-eyed peas in another bowl. Cover both bowls with water and 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 the 4 cups of water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for 45 to 60 minutes, or until the peas are tender when bitten. Do not drain the peas or the cooking water.
3. 3Drain the soaked 1 cup of sticky rice. Add the drained sticky rice directly to the pot with the tender black-eyed peas and their cooking water. Stir gently to combine.
4. 4Add the 2 cans of coconut milk, 1 cup of sugar, and 1/4 teaspoon of salt to the pot. If using, add the 2 leaves of pandan leaves. Stir everything together until the sugar begins to dissolve.
5. 5Bring the mixture in the pot to a rolling boil over medium-high heat (212°F / 100°C). Once boiling, immediately reduce the heat to low. Cover the pot loosely and let it simmer gently for 30 minutes, stirring every 5-10 minutes to prevent the bottom from sticking. The mixture will start to thicken.
6. 6Continue to cook the mixture uncovered over low heat for another 15-20 minutes, stirring more frequently, until the sticky rice is soft and fully cooked, and the liquid has thickened to a creamy consistency. The mixture should coat the back of a spoon. If you used the pandan leaves, remove and discard them now.
7. 7Serve the Chè Đậu Trắng warm or allow it to cool completely before serving chilled.

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