Che Dau Trang (Sticky Rice Pudding With Black Eyed Peas)

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Vietnamese Che Dau Trang is the hearty, ultra satisfying dessert you’ve been waiting for. It comes thick, glossy and beautifully creamy for the most drool-worthy rice pudding you’ll ever know. You’ll be so surprised at how EASILY this comes together!

The most indulgent Vietnamese dessert

There are only a few Vietnamese sweets that can convert a very picky dessert eater (me!) into a dessert lover. Che Dau Trang is certainly one of them.

Fortunately, this rich and sticky rice pudding is sold in pretty much every food district with a large Vietnamese community. But honestly, you don’t know what you’re missing out on until you’ve tried this homemade version.

Why this is a recipe you can trust

I can’t take credit for this particular recipe because it’s actually from one of my Mum’s closest friends, Aunty Lei. Che Dau Trang is the one dish she brings to every party and it gets devoured after a whole night’s banquet.

Every. Single. Time.

It’s a dessert that comes out super moist and sticky, infused with an intense pandan flavor.

Then when you stir the coconut cream into it, the black eyed peas RIPPLE through in a luscious melt-in-your-mouth moment.

It’s no wonder why this is the dish Aunty Lei is known for.

She has strolled through local Vietnamese stores asking for their best tips on how to perfect this recipe. And yes, I’ll be sharing them all here with you!

How this recipe works every time

Adding natural pandan juice gives the rice pudding a wonderful fragrant flavor.
Using rock sugar keeps it delicately sweet without overpowering the dessert.
Mixing in a starch slurry helps to keep everything thick and incredibly enjoyable.

What you’ll need

For the che dau

About the ingredients

All the ingredients can be found in Asian supermarkets. You’ll find pandan leaves in the fresh produce.

The starch slurry is made with a mixture of potato starch and water.

For the coconut cream

About the ingredients

Coconut cream is available in Asian grocery stores and an increasing number of supermarkets.

How to make this recipe

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 come out.

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!

FAQs

Can I use white sugar instead of rock sugar?

White sugar can certainly be substituted for rock sugar, but keep in mind that it has a sharper sweetness so you’ll have to adjust to your preference.

Is coconut cream and coconut milk the same?

No. For Che Dau Trang, you’ll need a rich and thick cococut cream. Coconut milk is the result of blending coconut flesh with water whereas the cream is what rises and solidifies at the top after sitting for a period of time.

Can I use pandan extract instead of pandan leaves?

We use pandan extract for our Coconut Pandan Waffles (Bánh Kẹp) recipe, so I’m aware of just how strong the flavor is. If you’re not able to find fresh pandan leaves, I’d suggest only using 1-2 drops. Any more will turn the dessert green!

Tips for the best results

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.

More indulgent Vietnamese dessert recipes!

Vietnamese Avocado Smoothie (Sinh Tố Bơ) – A thick, rich and creamy avocado shake that leaves you feeling refreshed and satisfied.
Vietnamese Glutinous Rice Balls with Ginger Syrup (Chè Trôi Nước) – This is every dessert lover’s dream. Sticky, decadent rice balls in a sweet ginger syrup for the best way to reward yourself.
Kem Chuối (Vietnamese Banana and Coconut Ice Cream) – The perfect healthy snack, you won’t regret trying out these EASY ice cream bars!

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