Sticky Rice Pudding with Beans

Che Dau

Yields 4 Servings

Beans

1 c dried beans
1 t baking powder

Pudding

1 c sweet glutinous rice, soaked
overnight, drained, rinsed
4 pandan leaves
1/3 c cane sugar
½ t salt
slurry (1 t potato starch mixed with 1 t
water)
4 c water

Coconut Cream

1 ½ c coconut cream
1 t sugar
1 t tapioca starch
½ t salt
⅛ t vanilla

To Serve

1 c toasted coconut pieces
1 c mango, diced

For Beans

Soak beans for three hours with baking soda. Rinse the beans well in cold water
and discard any loose outer shells. Bring a pot of water to a boil and cook the peas for 20 minutes or just cooked. Set aside

For Pudding

Add the rice, pandan leaves, sugar, salt, water to pot. Bring to a boil. Reduce
heat to medium-low. Cover. Simmer until water is absorbed, 20- 25 minutes. Stir
cooked bean and slurry s into the rice. Continue mixing as you add the slurry
to avoid clumping.Simmer on a low heat for 10 minutes or until it reaches your
preferred consistency.

Coconut Cream

Pour the coconut cream, pandan leaf, sugar, tapioca starch, salt, vanilla to small
saucepan. Bring it to a boil. Lower heat and stir until sauce thickens slightly.
Remove from heat. Set aside.

To Serve

Ladle warm pudding into bowls. Add toasted coconut, mango. Top with coconut
cream.