| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vietnamese |
Vietnamese |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Canned; (or fresh) coconut milk |
| 1/3 |
c |
Raw glutinous or sweet rice |
| 1/2 |
c |
Dried black-eyed peas |
| 1/4 |
ts |
Baking soda |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
The baking soda reduces the cooking time of the beans and tenderizes them
at the same time, so keep an eye on the beans while they cook; they will be
done in no time.
Soak the glutinous rice and black-eyed peas separately in warm water for at
least 2 hours. Drain.
Cover the beans with 3 cups of water in a saucepan. Add the baking soda.
Bring to a boil. Reduce the heat to moderate and simmer the beans for 10
minutes, or until just tender. Refresh with cold water and drain. Bring 2
cups of water to a boil in a saucepan. Add the glutinous rice and boil for
5 minutes. Stir in the sugar and vanilla. Add the cooked beans and simmer
for 5 minutes longer. Set aside to cool slightly. Divide the bean-rice
mixture among 4 dessert bowls. Drizzle about 1/4 cup of the coconut milk on
top of each. Serve warm.
Note: For a richer taste, float a tablespoon or two of unsweetened coconut
cream on top of this sweet soup/dessert.
Yield: 4 servings
Recipe is from _The Foods of Vietnam_ by Nicole Routhier.
Posted to EAT-L Digest by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Apr
3, 1998
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