Peas and Sweet Rice in Coconut Milk (Che Dau Tran|
Black-Eyed Peas and Sweet Rice in Coconut Milk (Che Dau Tran
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.
Posted to EAT-L Digest by Felicia Pickering