Do you know the local Vietnamese favorite dessert? Here's a hint. It's not chocolate. If you are familiar with Vietnamese food, you may have heard of Chè. Chè is one popular form of Vietnamese dessert. In fact after you review this article, you will learn how to make Chè with our simple Vietnamese dessert recipe.
Vietnamese desserts such as chocolate and pastries are not known among the Vietnamese until the French introduced pastries and chocolate for desserts and snacks. Fruits and tea, trà , are traditional Vietnamese dessert served after a meal. Chocolate is not very common or even well liked by the average Vietnamese in Vietnam because of the bitter taste. Shocking isn't it? Cocoa is not an indigenous plant in Vietnam . It has to be imported. Hence, chocolate is expensive.
Vietnam grows an abundance of rice therefore rice is also creatively used for snacks. A Vietnamese favorite dessert is flavored sweet starchy pudding known as chè. French pastries, ice cream, and yogurt are popular snacks with the children. Many snacks may be served as desserts.
Chè Dau Trang or Blackeye pea rice pudding is one of my favorite Chè. Below is a simple step-by-step recipe of my Vietnamese dessert recipe.
Blackeye Pea Rice Pudding
Chè Ðau Trang
4 to 6 servings
Preparing time: 15 minutes
Soaking time: at least 6 hours or overnight
Cooking time: 40 minutes
Blackeye pea rice pudding compliments well with coconut milk. If the pudding is too sweet for your taste, add more coconut milk to reduce the sweetness. It is a great dessert or snack.
½ cup sweet rice
1 can (15-ounce) blackeye pea
¾ cup sugar
1/8 teaspoon salt
Chaokoh Thai Coconut Milk - 5.6 oz can
Mix sweet rice and 5 to 6 cups of water in a separate bowl. Soak the rice for at least 6 hours or overnight. When ready to cook, wash and rinse the rice and black-eye peas. Drain for 5 to 10 minutes.
Combine rice, peas, and 4 cups of water in a saucepan. Cook for 30 minutes at medium heat. Occasionally stir. Add sugar and salt. Stir. Cook for additional 5 minutes. Taste and adjust with additional sugar if necessary. Remove from heat.
Separate the coconut milk and water. In order to keep both separated, do not shake the can of coconut milk. The coconut milk floats to the top whereas water settles to the bottom. Skim the coconut milk into a small saucepan and discard the water. Bring to a boil at medium high heat. Remove from heat.
When ready to serve, pour yourself a small bowl of blackeye pea rice pudding. Spoon 2 to 3 teaspoons or desired amount of coconut milk on top. Serve as dessert or snack.
As you can see, this Vietnamese dessert recipe is very easy to follow. If you like Chè and enjoy the taste of Vietnamese food, we recommend ordering Hà Roda's Vietnamese cookbook: A Vietnamese Kitchen: Family Treasured Recipes --> click here to order your copy NOW.