Black-Eyed Peas and Glutinous Rice in Coconut Milk

Chè Ɖậu Tráng

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

This dessert makes it easy for children to eat their vegetables. Che dishes can be overly sweet, especially when not made at home, and many non-Vietnamese simply describe them as sweet bean soups. Black-eyed peas are more commonly used in glutinous rice che than in other Vietnamese dishes. The final product is a viscous rice and bean mixture. You can substitute black beans or green beans for the black-eyed peas.


  • ¾ cup dried black-eyed peas, uncooked
  • ¾ cup glutinous rice
  • 3 cups water
  • 2 cups coconut milk
  • ¼ cup plus tablespoons sugar
  • ½ teaspoon salt
  • ½ tablespoon vanilla extract


    1. Put the black-eyed peas in a medium saucepan, cover them with water, and boil for 20 minutes or until soft. Drain and set aside to cool.
    2. Put the rice and water in a medium saucepan. Cook, uncovered, for about a half hour over medium heat, stirring every 5 minutes or so, as the rice may bubble over as it is cooking. The rice will be completely cooked when its starches have thickened to a sticky texture and just a little bit of water remains.
    3. Add cups of the coconut milk, ¼ cup of the sugar, and the salt to the rice. Blend thoroughly, dissolving the sugar and salt. Then add the cooked black-eyed peas, stir gently, and continue simmering for another 5 minutes (do not mash the beans into the rice mixture). Remove from the heat.
    4. For the topping, in a small bowl blend together the remaining ¾ cup coconut milk, tablespoons sugar, and the vanilla with a fork or spoon.
    5. Serve the che hot or at room temperature in individual bowls. Top each bowl with a few tablespoons of the coconut and sugar topping.