Black-eyed peas and sweet rice in coconut milk (che dau t
Peas Sweet Rice Coconut Vietnamese
Last updated 6/12/2012 1:09:07 AM. Recipe ID 35920. Report a problem with this recipe.
Title: Black-eyed peas and sweet rice in coconut milk (che dau t
Yield: 1 Servings
1 c Canned; (or fresh) coconut
1/3 c Raw glutinous or sweet rice
1/2 c Dried black-eyed peas
1/4 ts Baking soda
1/2 c Sugar
1 ts Vanilla extract
The baking soda reduces the cooking time of the beans and tenderizes
them at the same time, so keep an eye on the beans while they cook;
they will be done in no time.
Soak the glutinous rice and black-eyed peas separately in warm water
for at least 2 hours. Drain.
Cover the beans with 3 cups of water in a saucepan. Add the baking
soda. Bring to a boil. Reduce the heat to moderate and simmer the
beans for 10 minutes, or until just tender. Refresh with cold water
and drain. Bring 2 cups of water to a boil in a saucepan. Add the
glutinous rice and boil for 5 minutes. Stir in the sugar and vanilla.
Add the cooked beans and simmer for 5 minutes longer. Set aside to
cool slightly. Divide the bean-rice mixture among 4 dessert bowls.
Drizzle about 1/4 cup of the coconut milk on top of each. Serve warm.
Note: For a richer taste, float a tablespoon or two of unsweetened
coconut cream on top of this sweet soup/dessert.
Yield: 4 servings
Recipe is from _The Foods of Vietnam_ by Nicole Routhier.
Didn't find the recipe you were looking for? Search for more here!