Che Dau Trang (Sticky Rice Pudding with Black-eyed Peas)
Che Dau Trang (Sticky Rice Pudding with Black-eyed Peas)
Ingredients
For the Sticky Rice Pudding
- 1 cup sweet glutinous rice
- 5 cups water
- 1 can black-eyed peas, rinsed
- 4 tablespoons palm sugar, or to taste
- 1 teaspoon salt
- 1 pandan leaf, frozen, folded and tied
For the Coconut Cream
- 1 can coconut milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- as needed cornstarch slurry, for thickening
Instructions
- 1
Wash the 1 cup of sweet glutinous rice thoroughly under cold running water until the water runs clear. This removes excess starch and ensures a cleaner flavor.
⏱️ 3 min
- 2
Combine the washed rice and 5 cups of water in a large pot.
⏱️ 1 min
- 3
Place the pot on the stove over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to low-medium. Add 4 tablespoons of palm sugar (or more, to your preference for sweetness), 1 teaspoon of salt, and the folded and tied pandan leaf to the pot. Stir gently to dissolve the sugar.
⏱️ 5 min
- 4
Cover the pot with a lid, leaving it slightly ajar to prevent boil-over, and let the rice cook for 20 minutes. This allows the rice to begin expanding and absorbing the liquid.
⏱️ 20 min
- 5
While the rice is cooking, rinse the can of black-eyed peas thoroughly in a colander under cold running water to remove any canning liquid.
⏱️ 2 min
- 6
After the initial 20 minutes of rice cooking, add the rinsed black-eyed peas to the pot with the rice. Continue cooking, covered, for another 25 minutes. Avoid stirring too frequently, as this can break apart the delicate rice grains. Stir only occasionally and gently to prevent sticking, especially if using a non-stick pot.
⏱️ 25 min
- 7
Check the consistency of the pudding. The rice should be tender but still intact, and most of the water should be absorbed, resulting in a thick, congee-like texture. If it's too liquid, cook for a few more minutes uncovered. Once the desired consistency is reached, remove the pot from the heat, cover it tightly, and let it rest for 10 minutes to allow the residual heat to finish cooking and thicken the pudding further.
⏱️ 10 min
- 8
While the pudding rests, prepare the coconut cream. In a separate small saucepan, heat the can of coconut milk over medium heat. Add 1 tablespoon of granulated sugar and 1/2 teaspoon of salt. Stir until the sugar and salt are dissolved. Gradually add a cornstarch slurry (a small amount of cornstarch mixed with an equal amount of cold water) while stirring continuously, until the coconut cream reaches your desired thickness. Do not boil the coconut milk vigorously.
⏱️ 5 min
- 9
Serve the Che Dau Trang warm in individual bowls, generously topped with the prepared coconut cream. Enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Che Dau Trang (Sticky Rice Pudding with Black-eyed Peas)
For the Sticky Rice Pudding
- 1 cup sweet glutinous rice
- 5 cups water
- 1 can black-eyed peas, rinsed
- 4 tablespoons palm sugar, or to taste
- 1 teaspoon salt
- 1 pandan leaf, frozen, folded and tied
For the Coconut Cream
- 1 can coconut milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- as needed cornstarch slurry, for thickening
Instructions
- 1
Wash the 1 cup of sweet glutinous rice thoroughly under cold running water until the water runs clear. This removes excess starch and ensures a cleaner flavor.
⏱️ 3 min - 2
Combine the washed rice and 5 cups of water in a large pot.
⏱️ 1 min - 3
Place the pot on the stove over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to low-medium. Add 4 tablespoons of palm sugar (or more, to your preference for sweetness), 1 teaspoon of salt, and the folded and tied pandan leaf to the pot. Stir gently to dissolve the sugar.
⏱️ 5 min - 4
Cover the pot with a lid, leaving it slightly ajar to prevent boil-over, and let the rice cook for 20 minutes. This allows the rice to begin expanding and absorbing the liquid.
⏱️ 20 min - 5
While the rice is cooking, rinse the can of black-eyed peas thoroughly in a colander under cold running water to remove any canning liquid.
⏱️ 2 min - 6
After the initial 20 minutes of rice cooking, add the rinsed black-eyed peas to the pot with the rice. Continue cooking, covered, for another 25 minutes. Avoid stirring too frequently, as this can break apart the delicate rice grains. Stir only occasionally and gently to prevent sticking, especially if using a non-stick pot.
⏱️ 25 min - 7
Check the consistency of the pudding. The rice should be tender but still intact, and most of the water should be absorbed, resulting in a thick, congee-like texture. If it's too liquid, cook for a few more minutes uncovered. Once the desired consistency is reached, remove the pot from the heat, cover it tightly, and let it rest for 10 minutes to allow the residual heat to finish cooking and thicken the pudding further.
⏱️ 10 min - 8
While the pudding rests, prepare the coconut cream. In a separate small saucepan, heat the can of coconut milk over medium heat. Add 1 tablespoon of granulated sugar and 1/2 teaspoon of salt. Stir until the sugar and salt are dissolved. Gradually add a cornstarch slurry (a small amount of cornstarch mixed with an equal amount of cold water) while stirring continuously, until the coconut cream reaches your desired thickness. Do not boil the coconut milk vigorously.
⏱️ 5 min - 9
Serve the Che Dau Trang warm in individual bowls, generously topped with the prepared coconut cream. Enjoy immediately.
⏱️ 1 min