Chè Đậu Đen Instant Pot (Vietnamese Black Beans with Coconut Milk Dessert)
Author: Katie Le | Katie’s Test Kitchen
- 1 cup of dry black beans (washed well, cover with water and soaked 6-8 hours/overnight, drained)
- 1/4 tsp of salt
- 3 cups of water
- One (1) 14 oz can of coconut cream (if available, use Savoy Coconut Cream, they are the best!)
- 2 cups of water (if you are using a more diluted coconut milk, versus coconut cream, then omit water here but instead add another can of coconut milk; so total use 2 cans of coconut milk and no water)
- 1/3 cup of tapioca pearls (soaked in warm water for 15-20 minutes, drained)
- 2 Pandan leaves (typically found in the frozen section)
- 3/4 to 1 cup of sugar (more or less depends on your sweet tolerance/preference)
- 1 bag of Vanilla Sugar OR 1 tsp of Vanilla Extract
- Add soaked beans, 1/4 tsp of salt and 3 cups of water to inner pot. Give it a good stir before closing the lid. Select Pressure Cook/Manual, High Pressure, 17 minutes, NPR.
- Once pressure has been naturally released, drain the beans in a colander and flush with cold water. Set aside. ***Please note when cooking beans to allow the IP to naturally release pressure on its own. Do not Quick/Manual Release to prevent spillage.
- In a stove top pot, bring coconut cream, water and 2 Pandan leaves to a gentle boil. Add soaked tapioca pearls and cook for about 3-5 minutes or until they expand. Add sugar and 1 bag of Vanilla sugar or Vanilla Extract if using. Taste the sauce to make sure the sweetness level is to your liking. Add more sugar if needed. Lastly, add cooked beans and bring the sauce to a boil. Turn off heat and remove Pandan Leaves. Black Beans with Coconut Milk Dessert can be served hot or cold.
Do you have a recipe to make this on a regular stovetop? I don’t have an instapot so I would appreciate any tips on how to make it without an instapot.
Hi Connie, for stove top you should also soak the beans overnight. Pour water to more than double the amount of beans since a lot of the water will evaporate. Once the beans are soft to your liking, add in the coconut milk/cream and more water as needed. Cater the sugar to your taste. Hope it works for you!
I have tired a lot of your recipes and they are very good. My mom was very impressed with the various Vietnamese food I made. Thank you.
I have beans in a can, can I used that instead of having to soak the beans overnight? If so, what is the cooking method?
Hi Rosa, for can beans you can skip the first 2 steps. I usually flush the beans with cold water to get rid of the sodium first. They send to be very salty. After that you can continue with Step 3. Enjoy! It should be very quick.