I noticed that in Vietnamese cuisine, beans are commonly found in sweet desserts like chè. Chè is a type of sweet Vietnamese dessert normally prepared with a glutinous sweet rice or tapioca base. It is cooked and combined with beans and topped with a nice dose of rich and creamy coconut creme. It is such great filling snack and can also be enjoyed as a full meal and served hot or cold.
Chè Đậu Trắng is made with glutinous sweet rice and black eyed peas and is one of my favorite Vietnamese desserts. Before I moved out of my mom’s house, this was one of the recipes I wrote down and took with me. It is simplistic, delicious and very satisfying – perfect for any sweet tooth. It is also a super popular dish to bring to family parties, people will love it and eat it up!
Chè Đậu Trắng Ingredients:
5 15-ounce cans black eyed peas, drained, washed, and rinsed
1 cup glutinous sweet rice
8 cups cold water
3/4 cup small tapioca pearls
2 cups of sugar
1 teaspoon salt
3 teaspoons cornstarch, dissolved in a little bit of water
Coconut Creme Ingredients:
1 15-ounce can coconut cream or coconut milk
2 cups of water
1 1/2 teaspoons cornstarch, dissolved in a little bit of water
2 teaspoons sugar
1 teaspoon salt
- Drain and rinse canned black eyed peas until water is clear and set aside.
- Soak small tapioca pearls in a bowl of cold water.
- In a stock pot, bring sweet rice and water to a boil. Reduce heat to medium heat for five minutes.
- Drain small tapioca pearls and add to stock pot and stir. Cook on medium heat until tapioca pearls become translucent.
- Fold sugar, salt, and cornstarch into the stock pot slowly until combined for a few minutes.
- Turn heat to Low and slowly fold in black eye peas.
- To make coconut cream sauce, combine all ingredients in a saucepan on Medium heat and stir until ingredients combined.
- Scoop chè in a small bowl and top with 1-2 teaspoons of coconut creme and serve.