Dessert! This week’s Mom’s 52 recipe is for a Vietnamese dessert called Che Dau Trang – Sweet Rice & Bean Dessert. Don’t run away at the sound of beans in a dessert; sweetened beans are common in Eastern Asian desserts, and believe me when I say this one is a fave among Vietnamese kids and adults alike. Che Dau Trang literally translates to “white bean dessert.” For this recipe, Mom uses canned black-eyed peas for an even easier process.
Che Dau Trang – Sweet Rice & Bean Dessert
INGREDIENTS – 4 servings
- 1 C. uncooked sweet rice
- 2.5 C. water
- 1/8 tsp. salt
- scant 1/2 C. sugar
- 1 C. canned black-eyed peas, washed & drained
- canned coconut milk for topping (optional)
- In a medium saucepan, combine 1 C. uncooked sweet rice, 2.5 C. water, and 1/8 tsp. salt. Turn on low-medium heat, and cook for 20 minutes, stirring often so the rice will not stick to the bottom and burn.
- Turn the heat to low. Add scant (a bit less than) 1/2 C. sugar to the pot, and stir gently to combine. Cook for an additional 15 minutes, stirring every minute to again keep the rice from sticking to the bottom and burning.
- Lastly, add the 1 C. of black-eyed peas to the rice, and gently fold the Che over itself to combine. Cook for a final 5 minutes and remove from heat.
- Serve Che Dau Trang topped with a few spoonfuls of coconut milk, if desired.
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