Recipe - Black-Eyed Peas And Sweet Rice In Coconut Milk (Che Dau Tran

1 cup Canned; (or fresh) coconut
milk
1/3 cup Raw glutinous or sweet rice
One half cup Dried blackeyed peas
One fourth teaspoon Baking soda
One half cup Sugar
1 teaspoon Vanilla extract

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 blackeyed 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 beanrice
mixture among 4 dessert bowls. Drizzle about One fourth 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 EATL Digest by Felicia Pickering MNHAN063@SIVM.SI.EDU on Apr
3, 1998