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

Ingredients

• 1 cup Glutinous rice
• 1/2 cup Black-eyed peas
• 2 cups Coconut milk
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla extract

Instructions

1. 1Place the 1 cup of glutinous rice in one bowl and the 1/2 cup of black-eyed peas in another bowl. Cover both with plenty of water and let them soak for at least 4 hours or overnight.
2. 2Drain the soaked 1 cup of glutinous rice and the 1/2 cup of black-eyed peas. Put them together in a large heavy-bottomed pot and add enough fresh water to cover them by about 1 inch.
3. 3Bring the water in the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the glutinous rice and black-eyed peas are tender when bitten. Check for tenderness after 30 minutes.
4. 4While the rice and peas are simmering, combine the 2 cups of coconut milk, 1/2 cup of sugar, and 1/4 teaspoon of salt in a separate medium-sized saucepan. Place this saucepan over medium heat (350°F / 175°C) and stir constantly until the 1/2 cup of sugar is completely dissolved. Do not let the mixture boil.
5. 5Once the glutinous rice and black-eyed peas are tender, carefully drain any excess water from the large pot. Add the cooked rice and peas to the saucepan with the coconut milk mixture. Stir everything together gently.
6. 6Continue to cook the mixture over medium heat (350°F / 175°C), stirring occasionally, for another 5 to 10 minutes. The mixture should thicken slightly, and the rice and peas should be well coated in the coconut milk. Be careful not to scorch the bottom.
7. 7Remove the saucepan from the heat. Stir in the 1 teaspoon of vanilla extract until it is evenly distributed throughout the dessert.
8. 8Let the Chè Đậu Trắng cool slightly in the saucepan for at least 10 minutes before serving. It can be enjoyed warm or chilled.

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