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

Yes, You’re Going to Love It!

This velvety Vietnamese dessert pairs tender black-eyed peas with sticky rice in lightly sweet coconut milk, gently infused with pandan. A taste of home–made easier in the Instant Pot.

We all know the drill—when New Year’s hits, everyone and their grandma starts soaking black-eyed peas like we’re summoning good fortune through legumes. It’s tradition. But this year? We’re ditching the savory route and flipping the script. Instead of smoky ham hocks and stewed greens, we’re going sweet. 

Yes, you read that right: black-eyed peas in dessert form. Welcome to the Vietnamese classic you didn’t know you needed—Chè Đậu Trắng, aka sticky rice and black-eyed pea pudding, bathed in rich coconut cream.

Now, I know what you’re thinking. Wait—beans? In a dessert? Yep. I’ve been eating this since I was a kid, and it’s the cozy, creamy, slightly salty-sweet bite that brings total comfort. Sticky rice, tender black-eyed peas, a hint of pandan (or vanilla if you’re fresh out), all tied together with a velvety coconut sauce. One bite and you’ll wonder why you didn’t ditch the pot of beans years ago.

Why this Recipe Works (And Brings Good Luck)

• Texture Heaven: The chewy rice, creamy beans, and silky coconut topping hit every note.

• Naturally Dairy-Free: Coconut milk makes this rich without any butter or cream.

• Easy to Prep Ahead: Make a batch and snack on it all week long—chilled or warm.

• A Sweet Twist on a Savory Tradition: Keep the peas but trade in the cornbread for coconut.

Tips for Making Instant Pot Black-Eyed Peas with Sticky Rice (Che Dau Trang)

• Don’t skip soaking: Soaking the black-eyed peas helps them cook more evenly and with better texture. Overnight is ideal, but the quick boil method works too!

• Rinse that rice: Washing the glutinous rice removes excess starch and prevents the pudding from getting gummy.

• Watch your Saute: When combining beans, rice, and sugar on Saute mode, keep the heat low and stir gently so it doesn’t stick or scorch.

• Customize sweetness: Taste the final mixture before serving. Like it sweeter? Add more sugar. Prefer it mellow? Use less.

• Serve warm or chilled: This dessert is delicious both ways—warm for cozy nights, chilled for a refreshing sweet bite.

• Batch ahead: Make the coconut sauce a day ahead and store separately to spoon on right before serving.

🌱 A Greener Bite of Sustainability

Using pantry staples like dried beans and sticky rice helps reduce food waste and reliance on single-use packaged desserts. Make it even greener by storing leftovers in reusable glass jars or containers instead of plastic!

Ingredients & Why They Matter

• Dried black-eyed peas – Traditional for New Year’s luck and add a creamy, nutty texture to the pudding.

• Glutinous (sticky) rice – Provides that signature chew and binding texture. Essential for Vietnamese-style puddings.

• Pandan leaf (or vanilla/almond extract) – Infuses the rice and beans with floral, nutty aroma that enhances the dessert’s Southeast Asian roots.

• Kosher salt – Balances the sweetness and heightens all other flavors.

• Granulated sugar – The sweet base that melds with the creamy coconut and starchy rice.

• Full-fat coconut milk – Rich and velvety, it’s the classic component of most Vietnamese chè.

• Coconut cream – Adds even more luxurious body and thickness to the sauce.

• Cornstarch + water slurry – Gently thickens the topping to pourable perfection.

• Toasted sesame seeds (optional) – For crunch, contrast, and visual appeal when serving.

How To Make Vietnamese Rice Pudding with Black-Eyed Peas (Che Dau Trang)

Sweet sticky rice pudding with black-eyed peas and coconut sauce—a Vietnamese dessert tradition perfect for ringing in New Year’s luck and comfort.

Soak the Beans:

Rinse and soak 1 cup black-eyed peas in plenty of water overnight, or use the quick soak method ) cover with water, bring to a boil for 2 minutes, then let sit for 1 hour). Drain before using.

Cook the Beans:

Add soaked black-eyed peas, 4 cups water, and the pandan leaf to the Instant Pot. Pressure cook on high for 8 minutes, natural release for 10 minutes, then quick release any remaining pressure. Drain and set beans aside. Discard pandan leaf.

Cook the Sticky Rice:

Rinse 1 cup sticky rice until water runs mostly clear. Add to the Instant Pot with 2 cups water and 1/2 tsp salt. Pressure cook on high for 5 minutes, then natural release for 10 minutes. Stir in the cooked black-eyed peas and 1/2 cup sugar. Select Saute mode on low and cook 3-5 minutes, gently stirring, until the mixture is cohesive and glossy. Add a splash of water if too thick.

Make the Coconut Sauce:

In a small saucepan, combine 1/2 cup coconut milk, 1/2 cup coconut cream, 1/8 tsp salt, and cornstarch slurry (1 tbs cornstarch + 2 tbs water). Cook over medium heat, stirring constantly, until thickened and smooth, about 3-5 minutes. Don’t boil. Set aside.

A Sweet Start to the New Year

So while everyone else is ladling smoky beans and greens onto their plate this New Year’s, you’ll be the rebel in the kitchen—with a spoonful of tradition-meets-dessert. And who knows? Maybe luck really does taste better with coconut cream.

Tag me @the.sustainable.kitchen if you make this—because I want to see your sweet spin on tradition.