Che Dau Trang (Sticky Rice Pudding with Black Eyed Peas)
Che Dau Trang 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!
Servings: 5
Calories: 405kcal
Equipment
- Food processor/Mortar and pestle
Ingredients
For The Che Dau
- 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)
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 Che Dau
- Soak the black eyed peas in 1 L (4 US cup) water with the baking powder for 3 hours.
- Rinse the peas in cold water and discard any loose shells.
- 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.
- Cut the pandan leaves into 2 cm (0.8") segments.
- 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.
- Put the pandan mixture in a clean cloth and squeeze the juice out into a bowl.
- 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.
- Boil on high heat for 10 minutes or until the grains just start to expand.
- 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.
- Add the rock sugar and salt while stirring gently to let it completey dissolve.
- Simmer on a low heat for 10 minutes or until it reaches your preferred consistency.
The Coconut Cream
- 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.
- To serve, fill a bowl up with warm or hot Che Dau Trang and a generous dollop of coconut cream!
Video
Notes
- Avoid overstirring. The more you stir, the higher the chance each rice grain and pea will break, resulting in a mushy texture. To make it easier, use a non-stick pot.
- Keep your eyes on the stove the entire time. When cooking the peas and glutinous rice grains, there's a fine line between being just cooked to being overcooked. Stay close to make sure they're not overdone and splitting!
- Smash the rock sugar before adding it in. This will help dissolving much faster and will allow you to adjust the sweetness to your liking.
- All the ingredients can be found in Asian supermarkets.
Nutrition
Calories: 405kcal | Carbohydrates: 25g | Protein: 6g | Fat: 35g | Saturated Fat: 31g | Sodium: 739mg | Potassium: 325mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg