So simple and oh so good. Every so often I miss my mom’s cooking and the stuff I can find in Monterey Park and find a way to whip it up myself. Che dau is a variety of different Vietnamese desserts that use beans. You can usually find these in plastic cups at a banh mi shop. I made the one below last weekend. The rice kind of stuck at the bottom of the pan, I can’t stand when that happens. I wonder if this would work in a rice cooker…
Other recipes to come in the future!
1/2 cup dry black-eyed peas
5 cups water
1/2 cup glutinious rice
1 cup coconut milk
1/2 cup sugar
1/4 teaspoon salt
1. Soak black-eyed peas in warm water for three hours or overnight
2. In a small saucepan, combine black-eyed peas and three cups fresh water. Bring to a boil, turn heat down to medium and cook peas until done – about 25 minutes. Drain and set aside.
3. In a separate saucepan, combine rice and two cups water. Bring to a boil, turn heat to medium. Stir black-eyed peas into rice and cook about 10 minutes. Pudding should look thick and soupy.
4. Reserve 1/2 cup coconut millk for sauce. Stir remaining coconut milk, sugar, and salt into pudding. Stir vigorously over low heat for about two minutes. Remove from heat and cool.
5. Heat remaining coconut milk, add sugar to taste and 1 tsp tapioca starch to thicken for sauce.
Serve in a small bowl or cup and spoon coconut sauce over the top. Serves 4