Rice Pudding With Black-Eyed Peas (Che Dau Trang) - RunAwayRice

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Rice Pudding with Black-Eyed Peas and Coconut Milk (Che Dau Trang) - Classic Vietnamese Dessert | recipe from runawayrice.com

This easy recipe for Rice Pudding with Black-Eyed Peas (Che Dau Trang) is a classic Vietnamese dessert and at the top of everyone’s list. The combination of sticky rice and black-eyed peas cooked into a thick and gooey pudding is so scrumptious. What I love about this recipe is it’s lighter than traditional recipes which often instruct cooking the rice and peas in a soup of coconut milk. I find this a bit too rich and make a creamy coconut topping to serve on the side. So, add as much or as little coconut sauce as you’d like to your Rice Pudding with Black-Eyed Peas. Like all the great-tasting foods that are heavy and fattening, moderation is the key. Enjoy! 🙂

Rice Pudding with Black-Eyed Peas (Che Dau Trang) | recipe from runawayrice.com

Watch the video for instructions.

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Rice Pudding with Black-Eyed Peas / Che Dau Trang

Rice Pudding with Black-Eyed Peas and Coconut Milk (Che Dau Trang) - Classic Viet Dessert | recipe from runawayrice.com

Ingredients Rice Pudding 15 oz can black-eyed peas 2 Tbsp + 1/2 cup sugar 3 3/4 cups water 3/4 cup long-grain glutinous rice/sweet rice 1 1/2 Tbsp tapioca starch + 2 Tbsp water 1/4 tsp vanilla extract

Coconut Milk Topping 5.6 oz can coconut milk 3/4 can water (1/2 cup) 1 Tbsp sugar 1/8 tsp salt 1 Tbsp tapioca starch

Directions

Making the Rice Pudding with Black-Eyed Peas

Drain the black-eyed peas and then rinse until water is clear, approximately 3 times. Shake off the excess water. Use a paring knife to shell the peas and discard any tough outer skin. (The skin can be a bit fibrous and removing it will make the beans taste creamier.) Fill a medium saucepan with water and bring to a rapid boil. Add the black-eyed peas and blanch for 10 seconds. Scoop out the peas using a slotted spoon and place into a small bowl. Add 2 Tbsp sugar to peas and toss together. Set aside for now.

Add 3 3/4 cups water into a medium saucepan. Cover and bring to a boil.

Wash and rinse the glutinous rice twice. Add the rice to the boiling water and stir together. Cover the pot leaving a slight opening. Set the heat to Medium and cook the rice for 15-20 minutes. Occasionally, stir the rice a few times to prevent it from sticking or clumping together.

In a small bowl, combine the tapioca starch and water and stir until smooth.

Uncover the pot, add the peas to the rice and stir together. Add the remaining 1/2 cup sugar and combine well. Stir the tapioca starch and water mixture again and then add to the pudding along with the vanilla extract. Stir together well. Simmer on low for another 5 minutes or until the mixture thickens. Remove from the heat.

Making the Coconut Milk Topping

In a small saucepan, add the coconut milk. Pour water into the coconut milk can filling it 3/4 full. Pour the water into the saucepan. Add the sugar, salt and tapioca starch. Whisk together until well blended. Cook the coconut milk mixture over Medium heat, stir constantly until it starts to thicken, approximately 2-3 minutes. Remove from the heat.

Serve the Rice Pudding with Black-Eyed Peas topped with the coconut milk. Enjoy hot or cold.

Refrigerate any remaining pudding. Enjoy within the week.

Yields: 4 servings

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Trang

Hi, I'm Trang and welcome to RunAwayRice! I'm a recipe developer, home cook, food stylist, photographer and blogger with a passion for healthy eating and simple cooking.

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12 thoughts on “Rice Pudding with Black-Eyed Peas (Che Dau Trang)”

I have been searching for this recipe!! But, I didn’t know what it was called so I literally stumbled across this when I was looking for the coconut sauce recipe. My sweet Mom was Vietnamese, she died very suddenly and she used to make all these delicious Vietnamese dishes that I didn’t really know the names of so I have been creating them by memory and sight. Finding this page has been so awesome! Thank you for sharing all these delicious recipes <3
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Thank you for the simple and easy recipe. It is very easy to follow compared to many others I have seen. I made it today and it came out extremely well.
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I did not peal the skin off the beans and they were still soft and tender, not chewy. Over all was very good.
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Hurrah, that’s what I was exploring for, what a stuff! existing here at this blog, thanks admin of this site.
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Thank you so much for sharing this recipe. We love this dessert, now I’m going to surprise my better half with it.
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1. How sweet of you to make this dessert for you better half. I hope it’s a hit! 🙂
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Thank you for sharing your recipe. I made this tonight and followed your instructions exactly. I found that 3 3/4 cups of water added to the rice wasn’t enough. After it was set and done, it was very thick :(. I will add more water next time I make it
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1. Hi Khang, Definitely add more water if you want it less thick. Keep in mind that boiling over higher heat or not covering the pot could also cause more water to evaporate. Appreciate you stopping by to share your results. 🙂
  Reply
Yummy!!! Made this was craving something from my mom… This is really close to her recipe!!

Thank you thank you!!
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1. Hi Van, glad to hear it! It’s probably not as sweet as Mom’s recipe. I cut back on the sugar a bit. Thanks for stopping by!
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Thank You! I will try to do it and i’ll let you know how it come out.
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1. Great! Let me know if you have any questions 🙂
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