Chè Đậu Trắng Instant Pot (Vietnamese Blackeye Peas Pudding)
Author: Katie Le | Katie’s Test Kitchen
- (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)
- 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)
- 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.
- 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.
- 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.