Vietnamese Black Eyed Peas Rice Pudding

Happy Lunar New Year! Let’s celebrate with this traditional Vietnamese chè, or dessert - Black Eyed Peas Rice Pudding with a Coconut Cream Sauce.

Rice Pudding

½ cup glutinous rice

2½ cups water plus 2 tbsp water 

1 can black eyed peas, rinsed and drained

3-4 tbsp sugar (adjust to taste)

¼ tsp salt

1 pandan leaf (or sub with vanilla extract)

1 tbsp cornstarch or potato starch 

  1. In a pot, rinse and drain the glutinous rice until water runs clear. Refill the pot with 2.5 cups of water and bring to a boil for 12-15 minutes or until the grain starts to appear somewhat translucent.

  2. In the meantime, in a small bowl, mix the cornstarch with the remaining 2 tbsps of water and set aside.

  3. Once the glutinous rice is ready (after the 12-15 mins) add the black eyed peas, sugar, salt, and pandan leaf. Stir and slowly add the cornstarch slurry to mix. Turn the heat to medium low and cover for 20 minutes to let everything fully cook and come together. Make sure to check on the heat and stir occasionally so it doesn’t burn .

  4. Serve in a cup with coconut cream sauce and enjoy!

Coconut Cream Sauce

½ can coconut cream

1 tsp sugar

Pinch of salt

  1. In another small saucepan, heat up coconut cream with the sugar and salt until it starts to stream. Let it come to a simmer and turn off heat. It’s ready to use! Save leftovers in a jar in the refrigerator up to a week. 

Be sure to follow & tag me on IG at @honeysuckle if you make this delicious Che Dau - Vietnamese Black Eyed Peas Rice Pudding!

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Dzung