Rice Pudding with Black-Eyed Peas (Che Dau Trang)

This dessert recipe for Rice Pudding with Black-Eyed Peas (Che Dau Trang) may surprise and puzzle those not familiar with Asian desserts where beans are often a major component. Most beans are rather mild in flavor and absorb the flavors of the food they are cooked in and so, sweet or savory, beans are quite the versatile ingredient. This popular Viet dessert seems to be everyone’s favorite. The combination of sticky rice and black-eyed peas are cooked until they are thick and gooey. My favorite part of this dessert is the creamy coconut milk topping. Some recipes cook the sticky rice and peas in a soup of coconut milk. I find this way too rich. I make mine as a topping and add it sparingly. Like everything else that’s heavy and fattening, moderation is the key! Enjoy!Rice Pudding with Black-Eyed Peas (Che Dau Trang) | recipe from runawayrice.com

Watch the video for instructions.

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Rice Pudding with Black-Eyed Peas (Che Dau Trang)

Rice Pudding with Black-Eyed Peas and Coconut Milk (Che Dau Trang) - Classic Viet Dessert | recipe from runawayrice.com


Rice Pudding
15 oz can black-eyed peas
2 Tbsp + 1/2 cup sugar
3 3/4 cups water
3/4 cup long-grain glutinous rice/sweet rice
1 1/2 Tbsp tapioca starch + 2 Tbsp water
1/4 tsp vanilla extract

Coconut Milk Topping
5.6 oz can coconut milk
3/4 can water (1/2 cup)
1 Tbsp sugar
1/8 tsp salt
1 Tbsp tapioca starch


Making the Rice Pudding with Black-Eyed Peas

Drain the black-eyed peas and then rinse until water is clear, approximately 3 times.  Shake off the excess water.  Use a paring knife to shell the peas and discard any tough outer skin.  (The skin can be a bit fibrous and removing it will make the beans creamier tasting.)  Fill a medium saucepan with water and bring to a rapid boil.  Add the black-eyed peas and blanch for 10 seconds.  Scoop out peas using a slotted spoon and place into a small bowl.  Add 2 Tbsp sugar to peas and toss together.  Set aside for now.

Add 3 3/4 cups water into a medium saucepan.  Cover and bring to a boil.

Wash and rinse the glutinous rice twice.  Add the rice to the boiling water and stir together.  Cover the pot leaving a slight opening.  Set the heat to Medium and cook the rice for 20 minutes.  Occasionally, stir the rice a few times to prevent it from sticking or clumping together.

In a small bowl, combine the tapioca starch and water and stir until smooth.

Uncover the pot, add the peas to the rice and stir together.  Add the remaining 1/2 cup sugar and combine well.  Stir the tapioca starch and water mixture again and then add to the pudding along with the vanilla extract.  Stir together well.  Simmer on low for another 5 minutes or until mixture thickens.  Remove from the heat.

Making the Coconut Milk Topping

In a small saucepan, add the coconut milk.  Pour water into the coconut milk can filling it 3/4 full.  Pour the water into the saucepan.  Add the sugar, salt and tapioca starch.  Whisk together until well blended.  Cook the coconut milk mixture over Medium heat, stir constantly until it starts to thicken, approximately 2-3 minutes.  Remove from the heat.

Serve the Rice Pudding with Black-Eyed Peas topped with the coconut milk.  Enjoy hot or cold.

Refrigerate any remaining pudding. Enjoy within the week.

Yields: 4 servings

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8 Responses to Rice Pudding with Black-Eyed Peas (Che Dau Trang)

  1. Brian Ross January 22, 2018 at 7:44 am #

    Thank you so much for sharing this recipe. We love this dessert, now I’m going to surprise my better half with it.

    • Trang January 28, 2018 at 3:40 pm #

      How sweet of you to make this dessert for you better half. I hope it’s a hit! 🙂

  2. Khang September 28, 2017 at 7:18 pm #

    Thank you for sharing your recipe. I made this tonight and followed your instructions exactly. I found that 3 3/4 cups of water added to the rice wasn’t enough. After it was set and done, it was very thick :(. I will add more water next time I make it

    • Trang October 18, 2017 at 11:13 am #

      Hi Khang,
      Definitely add more water if you want it less thick. Keep in mind that boiling over higher heat or not covering the pot could also cause more water to evaporate. Appreciate you stopping by to share your results. 🙂

  3. Vân January 19, 2014 at 4:40 pm #

    Yummy!!! Made this was craving something from my mom… This is really close to her recipe!!

    Thank you thank you!!

    • Trang January 20, 2014 at 12:12 am #

      Hi Van, glad to hear it! It’s probably not as sweet as Mom’s recipe. I cut back on the sugar a bit. Thanks for stopping by!

  4. Randy nguyen April 24, 2013 at 6:40 pm #

    Thank You! I will try to do it and i’ll let you know how it come out.

    • Trang April 24, 2013 at 7:42 pm #

      Great! Let me know if you have any questions 🙂

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