Super Easy INSTANTPOT Chè Đậu Trắng (a.k.a. Black-Eyed Pea Rice Pudding)

Chè Đậu Trắng otherwise known as Black-Eyed Pea Rice Pudding, is a classic Vietnamese dessert that I grew up eating. It’s usually available at a local Vietnamese Cake/Dessert shop or restaurant. But growing up in Minnesota, we didn’t have a lot of Vietnamese food or culture, so the only time we would we get to indulge in it is when my mom would make it.

The beauty about this dessert, besides the fact that it’s SUPER easy, is that it’s also vegan! We use a lot of coconut milk in Vietnamese cooking especially with our desserts. I love the creamy and sweet taste it gives to the dessert as well as the fragrance of the tropics!

This is the brand of black eyed peas I use for this recipe. I buy the dried ones at Asian Markets and then soak it in water the night before. The crazy part is they usually double in size the next day so when using dry beans, you will only need 1 cup. If using canned beans, I recommend 2 cups!

You can also adjust the amount of beans you want in it. SO more or less depending on your taste. I know growing up, I hated the beans and only liked the sweet, coconut sticky rice but as an adult, I definitely appreciate the beans to cut through the sweetness. The choice is yours!

I believe you an also do this recipe with a rice cooker and essentially do the same thing, but I haven’t tried it yet. SO let me know if you do! As always here is the recipe!

Super Easy Instapot Chè Đậu Trắng (a.k.a. Black-Eyed Pea Rice Pudding)
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Super Easy Instapot Chè Đậu Trắng (a.k.a. Black-Eyed Pea Rice Pudding)

Recipe by Jen H. DaoCourse: RecipesCuisine: vietnameseDifficulty: Easy
Servings

10

servings
Prep time

5

minutes
Cooking time

30

minutes

Ingredients

  • 1 c dried black eyed peas (soaked in water overnight or 2 cups canned)

  • 1 c glutinous rice

  • 1 c sugar

  • 4 c water

  • 1 tsp vanilla extract

  • Coconut Sauce

  • 1 can coconut milk

  • 1/2 c water

  • 1/2 tsp salt

  • 2 tbsp sugar

  • 1 tbsp tapioca starch

Directions

  • Combine glutinous rice, sugar, water, beans and vanilla extract in the instapot
  • Press Manuel, low pressure for 12 mins
  • Once time is up, turn off. Stir rice and let sit with the lid on for 20 mins
  • Combine coconut sauce ingredients in small pot. Whisk to combine everything
  • Place coconut sauce on stove over low heat (whisking the whole time) for 10 mins or until it thickens
  • Pour sauce on top right before serving

Recipe Video

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