Chè Đậu Trắng Instant Pot (Vietnamese Blackeye Peas Pudding)
Author: Katie Le | Katie’s Test Kitchen
- (perfect for 3-quart IP)
- 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)
- 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)
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. Remove and discard Pandan leaves and stir well. Turn off IP and remove the Blackeye Peas pudding from inner pot or place the entire inner pot in the fridge if you are serving later. Do not keep it on “Keep Warm” as rice will stick to the bottom of the pot. Serve Blackeye Peas pudding hot or cold with coconut sauce.