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Chè Đậu Trắng Instant Pot (Vietnamese Blackeye Peas Pudding)

  • Servings: 6 or more bowls
  • Difficulty: super easy
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Author: Katie Le | Katie’s Test Kitchen

Ingredients

    (all IP sizes)
  • 1 can of Blackeye Peas, 15.5 oz (flush with water and rinse multiple times to remove the sodium)
  • 1 regular cup of glutinous/sweet rice (washed well, drained)
  • 3/4 to 1 cup of sugar (for reference, 1 cup is the sweetness level you’ll find for this pudding at the Vietnamese Deli/Restaurants)
  • 4 cups of water
  • 1 tsp of vanilla extract OR 1 bag of vanilla sugar
  • 2- 3 Pandan leaves (optional, tied into a knot)
  • Coconut Sauce

  • 1 can of coconut cream/milk
  • 1 Pandan leaf (tied into a knot)
  • 1/2 cup of water
  • 1/2 teaspoon of salt
  • 1 tbsp of sugar (add more if you want a sweeter sauce)
  • 1 tbsp of corn or tapioca starch and mix with 2 tbsp of water)

Directions

  1. In the inner pot, mix well glutinous rice, washed Blackeye Peas, sugar, vanilla extract, and water.  Add the Pandan leaves if you are using.  Select Pressure Cook/Manual, Low Pressure, 14 minutes. Quick release.
  2. For the Coconut Sauce, bring coconut milk/cream, water, Pandan leaf, salt and sugar to a gentle boil on the stove top.  Slowly stir in the starch mixture to thicken the sauce.
  3. Once the cook time is up quick release.  Open lid, remove and discard Pandan leaves and stir well. Please note it’s normal to see excess liquid at the top when you first open the lid.  Let it stays on Keep Warm and continue to stir to allow the sweet rice absorb the liquid.  Once liquid has been absorbed, turn off IP and remove inner pot and place it on your stove top to let it cool down for a few minutes.  Do not let the inner pot stay on “Keep Warm” as the sweet rice will stick to the bottom.  It can be served immediately afterward with coconut sauce.  Leftovers can be left in the fridge for up to a week.  This dessert can also be served cold.  

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28 Comments on “Chè Đậu Trắng Instant Pot (Vietnamese Blackeye Peas Pudding)”

  1. Hello. Can I use pandan extract instead of the leaf? The Asian store near my house doesn’t carry the leaf. I’ve check the produce and frozen sections.

    • Hi Tracy, this recipe (cook time) is for cooked beans. If you use dried beans you have to cook it separately first. For health reasons it’s good to soak dried beans in water for a few hours (maybe 3 or more) before cooking, after that you can cover the beans with water and cook for about 15 minutes HP and let it Natural Release. If you decide not to soak your beans then cook for 25 minutes HP, Natural Release as well. Rinse the beans afterward then add in sweet rice, sugar and follow this recipe. Thanks.

  2. Hi Katie, can I use sticky rice instead of sweet rice? If yes, how many minutes it would be cooked in Low pressure? Thank you.

      • Sweet rice is the same as glutinous rice which use to make xoi and che. So I think we are talking about the same thing?

  3. Instead of the canned black eyed peas, my husband bought me the dry kind. Can I still use them and how should I cook it?

    • Hi, you need to soak the beans in water for at least 6 to 8 hours. Rinse well and cover with plenty of water in IP and cook High Pressure for 15 minutes, let it NPR. Remove from IP and flush/rinse with cold water. Then follow the recipe from there and cook with sweet rice. Hope that helps!

  4. When I use 4 cups of water it seems like there still about 1/2 inch water left after cooking. Would it be ok to do 3 cups of water?

    • Did you switch to Saute mode after? Stir and the water will evaporate quickly in a few minutes. You could try 3 but might get a burnt message. 😬 Perhaps your rice doesn’t expand much, try 3.5?

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