Sunday, January 5, 2014
Vietnamese Sticky Rice with Black-Eyed Peas Pudding (Che Dau Trang)
1 can Black-Eyed Peas
1 cup Sugar
1 cup Sweet Rice
1/2 tsp. Vanilla Sugar or Extract
2 1/2 cups Water (add more water as needed)
2/3 cup Coconut Milk
1/3 cup Water
Pinch of Salt
2 Tbsp. Sugar
1 Tbsp. Tapioca Starch Mix with Water
Rinse 1 can Black-Eyed Peas with water and set aside. Rinse 1 cup Sweet Rice twice. Using medium heat, add 2 1/2 cups Water and bring to a boil.
Stir constantly, wait for the Sweet Rice to expand. Once the Sweet Rice has expand, add in 1 cup Sugar. Stir constantly, when it thickens add in your Black-Eyed Peas.
If it gets too thick you can loosen it up by adding more water. Continue to stir until the Sweet Rice has a clear color.
Add in 1/2 tsp. Vanilla Sugar or Extract. Mix well and remove from heat.
To make the Coconut Sauce, in a sauce pan add in 2/3 cup Coconut Milk and 1/3 cup Water. Add in 2 Tbsp. Sugar and a pinch of Salt.
Add in 1 Tbsp. Tapioca Starch mix with Water. When it starts to boil, remove from heat.
To serve, put some pudding in a small bowl and pour some Coconut Sauce on top.