Aunty Lei's Sticky Rice Pudding with Black Eyed Peas Is A Party WINNER! 👩❤️ (Chè Đậu Trắng)

Chè Đậu Trắng is the Vietnamese rice pudding that'll have you going back for seconds. It's moist, sticky and topped with a luscious pandan-infused coconut cream!

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🧵 EQUIPMENT 🧵
• food processor/mortar and pestle

🥣 INGREDIENTS 🥣
FOR THE CHÈ ĐẬU
• 1 US cup black eyed peas
• 1 tsp baking powder
• 1/3 US cup glutinous rice
• 1 tsp sago
• 4 pandan leaves
• 80 g / 0.2 lb rock sugar (or to taste)
• 1/2 tsp salt (or to taste)
• starch slurry (1 tbsp potato starch mixed with 1 tbsp water)
• 1 L / 4.2 US cup water (for soaking the peas)
• 60 mL / 1/4 US cup water (for blitzing with the pandan leaves)
• 650 mL /2.7 US cup water (for cooking the glutinous rice)

FOR THE COCONUT CREAM
• 500 mL / 2.1 US cups coconut cream
• 2 pandan leaves (tied into a knot)
• 1 tsp sugar (or to taste)
• 1/2 tsp salt (or to taste)

👩‍🍳 INSTRUCTIONS 👨‍🍳
THE CHÈ ĐẬU
1. Soak the black eyed peas in 1 L (4 US cup) water with the baking powder for 3 hours.

2. Rinse the peas in cold water and discard any loose shells.

3. Bring a pot of water to a boil and cook the peas for 20 minutes or until just cooked. Bite into one to test if it's ready or not. The center should be soft while the exterior still in tact.

4. Cut the pandan leaves into 2 cm (0.8") segments.

5. Pour 1/4 US cup water into a blender with the cut pandan leaves and blitz on high for 1 minute. Alternatively, use a mortar and pestle to pound at the pandan until its juices release.

6. Put the pandan mixture in a clean cloth and squeeze the juice out into a bowl.

7. Wash and drain the glutinous rice, then bring 650 mL (2.7 US cup) water to a boil. Add the pandan juice in the pot along with the rice grains and sago.

8. Boil on high heat for 10 minutes or until the grains just start to expand.

9. Immediately pour in the cooked peas into the pot with the potato starch slurry. Keep mixing as you add the slurry to avoid clumping. Note: Stir the slurry until the starch is completely mixed into the water before adding it in.

10. Add the rock sugar and salt while stirring gently to let it completey dissolve.

11. Simmer on a low heat for 10 minutes or until it reaches your preferred consistency.

THE COCONUT CREAM
1. Pour the coconut cream into a small pot and add the pandan leaves, sugar and salt. Bring it to a boil then turn off to cool completely.

2. To serve, fill a bowl up with warm or hot Chè Đậu Trắng and a generous dollop of coconut cream!

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:35 - Preparing the black eyed peas
1:10 - Extracting the pandan juice
1:36 - Preparing and cooking the glutinous rice base
1:56 - Making the starch slurry
2:03 - Combining the Chè Đậu ingredients
2:12 - Seasoning the dessert
2:25 - Making the coconut cream
2:43 - Let's enjoy the memories!
2:58 - Tips for the best results

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The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
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🙏 SPECIAL THANKS 🙏
▸ Chè Đậu Trắng recipe by Aunty Lei
▸ Produced and Edited by Jeannette Ta
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/e...