International Cuisine > Vietnamese Cuisine > Desserts (Vietnamese) > Che (Sweet Soup Dessert) Recipes

Che Dau Trang (Vietnamese Sweet Sticky Rice with Black-Eyed Peas)

Che Dau Trang is a classic Vietnamese dessert made with sticky rice, black-eyed peas, and coconut milk. This creamy and slightly sweet dessert is a popular treat enjoyed during festivals and special occasions. The combination of textures and flavors makes it a truly satisfying and comforting dessert.

Prep Time
4 hours (soaking)
Cook Time
1 hour
Servings
6-8
Ingredients
  • 1 cup Sticky Rice (Sweet Rice/Glutinous Rice)
  • 1/2 cup Black-Eyed Peas
  • 2 cans (13.5 oz each) Coconut Milk
  • 4 cups Water
  • 3/4 cup (or to taste) Sugar
  • 1/2 teaspoon Salt
  • 2-3 Pandan Leaves (optional, for flavor)

Soaking the Ingredients

Rinse the sticky rice and black-eyed peas separately. Soak the sticky rice in cold water for at least 4 hours, or preferably overnight. Soak the black-eyed peas in cold water for at least 4 hours as well. This will help them cook evenly and become tender.

Cooking the Black-Eyed Peas

Drain the black-eyed peas and place them in a medium saucepan. Add 4 cups of fresh water and bring to a boil. Reduce heat and simmer for about 30-40 minutes, or until the peas are tender. Drain the cooked black-eyed peas and set aside.

Cooking the Sticky Rice

Drain the sticky rice and place it in a large pot or rice cooker. Add enough water to cover the rice by about 1 inch. If using Pandan leaves, tie them into a knot and add them to the pot. Cook the rice according to your rice cooker instructions, or until it is soft and cooked through. If cooking on the stovetop, bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked.

Making the Coconut Milk Sauce

While the rice is cooking, prepare the coconut milk sauce. In a separate saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is heated through. Do not boil the coconut milk.

Combining the Ingredients

Once the sticky rice is cooked, gently fold in the cooked black-eyed peas. Pour the warm coconut milk sauce over the rice and peas, stirring gently to combine. If you used pandan leaves, remove them at this point.

Serving

Serve Che Dau Trang warm or at room temperature in bowls. You can optionally garnish with a drizzle of extra coconut milk or a sprinkle of roasted sesame seeds for added flavor and texture. This dessert can be stored in the refrigerator for up to 3 days.

Nutrition Facts Estimated per 100g of product

(Please note: This is an estimate. Actual values may vary based on specific ingredients and preparation methods.)

  • Calories: Approximately 180-220
  • Carbohydrates: 30-40g
  • Fat: 5-8g
  • Protein: 3-5g
  • Sugar: 15-25g

Other Important Considerations for Nutrition

This dessert is a good source of carbohydrates and provides some protein and fiber from the black-eyed peas. The coconut milk adds healthy fats. The sugar content can be adjusted to suit your dietary needs. Be mindful of portion sizes due to the caloric density of the sticky rice and coconut milk.

← Che Chuoi (Vietnamese Banana Sweet Soup) Com Tam: Authentic Vietnamese Broken Rice →

FAQ

  • Can I use canned black-eyed peas?

    While it's best to use dried black-eyed peas for optimal flavor and texture, you can use canned black-eyed peas in a pinch. Be sure to rinse them thoroughly before adding them to the recipe.
  • Can I use a different type of rice?

    For an authentic Che Dau Trang, it's important to use sticky rice (also known as sweet rice or glutinous rice). Other types of rice will not provide the same sticky and chewy texture.
  • Can I add other flavors?

    Yes! Some people like to add a touch of ginger to the coconut milk sauce for a warm and spicy flavor. You can also add a pinch of cardamom or other spices to customize the flavor to your liking.