Black Eyed Peas And Sweet Rice In Coconut Milk (Che Dau Tran Recipe

1. 1

   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.

2. 2

   Soak the glutinous rice and black-eyed peas separately in hot water for at least 2 hrs.

3. 3

   Drain.

4. 4

   Cover the beans with 3 c. of water in a saucepan.

5. 5

   Add in the baking soda.

6. 6

   Bring to a boil.

7. 7

   Reduce the heat to moderate and simmer the beans for 10 min, or possibly till just tender.

8. 8

   Refresh with cool water and drain.

9. 9

   Bring 2 c. of water to a boil in a saucepan.

10. 10

    Add in the glutinous rice and boil for 5 min.

11. 11

    Stir in the sugar and vanilla.

12. 12

    Add in the cooked beans and simmer for 5 min longer.

13. 13

    Set aside to cold slightly.

14. 14

    Divide the bean-rice mix among 4 dessert bowls.

15. 15

    Drizzle about 1/4 c. of the coconut lowfat milk on top of each.

16. 16

    Serve hot.

17. 17

    Note: For a richer taste, float a Tbsp.

18. 18

    or possibly two of unsweetened coconut cream on top of this sweet soup/dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.