Chè đậu trắng (Sweet White Bean Dessert)

Instructions

1. 1Place the 1 cup dried white beans in a large bowl and cover them with at least 7.62 cm (7.5 cm) of cold water. Allow the beans to soak for a minimum of 4 hours, or ideally overnight, to soften.
2. 2Drain the soaked white beans and transfer them to a large heavy-bottomed pot. Add enough fresh cold water to cover the beans by 5.08 cm (5 cm). Bring the water to a rolling boil over high heat (approximately 100°C / 100°C), then reduce the heat to medium-low. Cover the pot and simmer for 45-60 minutes, or until the beans are very tender when pierced easily with a fork.
3. 3While the white beans are simmering, rinse the 1/4 cup glutinous rice under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed rice to a small saucepan and add 1/3 cup (80 ml) of cold water. Bring the water to a boil over medium-high heat, then immediately reduce the heat to low. Cover the saucepan tightly and simmer for 10-12 minutes, or until all the water has been absorbed and the rice is tender. Remove the saucepan from the heat and let it rest, covered, for 5 minutes, then fluff with a fork and set aside.
4. 4In a separate medium saucepan, combine the 2 cans coconut milk, 1 cup sugar, and 1/4 teaspoon salt. If you are using them, add the 2 pandan leaves. Place the saucepan over medium heat, stirring constantly, until the sugar is completely dissolved, which will take about 3-5 minutes. Bring the mixture to a gentle simmer (small bubbles forming around the edges, liquid temperature around 87.78-96.11°C / 88-96°C), but do not allow it to boil vigorously. Reduce the heat to low to keep the mixture warm.
5. 5Once the white beans are tender, carefully drain them and add the drained beans to the warm coconut milk mixture in the medium saucepan. Stir gently to combine all ingredients. Continue to simmer the dessert over low heat (liquid temperature around 87.78-96.11°C / 88-96°C) for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the mixture to thicken slightly.
6. 6If you used the 2 pandan leaves, carefully remove and discard them from the dessert. Ladle the warm sweet white bean dessert into individual serving bowls. Spoon the cooked 1/4 cup glutinous rice over the top of each serving. The dessert can be enjoyed warm or chilled.

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