Black-eyed peas and sweet rice in coconut milk (che dau tran
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Canned; (or fresh) coconut milk |
| ⅓ | cup | Raw glutinous or sweet rice |
| ½ | cup | Dried black-eyed peas |
| ¼ | teaspoon | Baking soda |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
Directions
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 ¼ 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.
Posted to EAT-L Digest by Felicia Pickering <MNHAN063@...> on Apr 3, 1998
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