This delightful sticky rice pudding combines black eyed peas and coconut sauce for a truly comforting treat. It’s the kind of simple and sweet dish that brings back memories of my mom’s cooking, especially when we couldn’t find many Vietnamese food options while growing up in Minnesota.
The result is a thick, glossy, and creamy bowl of goodness that’s as hearty as it is ultra satisfying. Whether you’re indulging at a local Vietnamese Cake shop or recreating it at home, this dessert is a nostalgic reminder of culture, family, and flavor.
What is chè đậu trắng?
Chè đậu trắng is a beloved Vietnamese dessert I’ve made and shared for years. This sweet treat combines sticky rice, black-eyed peas, and a smooth coconut sauce into a cozy bowl of comfort. The name “Đậu trắng,” meaning “white beans,” reflects its simple roots, but the taste is layered and rich. You’ll enjoy the soft rice, nutty beans, and creamy topping in every spoonful.
It’s a dessert that holds deep meaning for my family. Growing up, I watched my mom prepare it for her best friend during holidays, and the smell would fill the whole house. Those small moments taught me how food connects us to our past.
If you’re new to Vietnamese desserts or looking for something warm and soothing, this is a wonderful place to start. It’s one of my top favorites, just behind another sweet dish I love to share. It’s also simple to make and relies on pantry ingredients, which makes it a great choice when you want something sweet without fuss.
This recipe reflects more than taste—it carries care and memory in each bite. If you’ve enjoyed the other desserts I’ve shared, this one might just become your next go-to. I’m always touched when readers tell me they’ve made this at home and passed it along to others.
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How this recipe works every time
Fresh pandan juice gives a soft smell that makes the rice pudding feel special. I watched my grandma press pandan leaves by hand when I was little. That smell filled the whole kitchen. It’s a small step, but it makes the taste feel warm and real.
Rock sugar adds a light, sweet touch. It melts slowly, so the flavor stays soft and smooth. This way, the dessert won’t taste too strong. Even kids and older folks can enjoy it with no trouble.
A starch mix helps the pudding stay thick without getting sticky. Just stir a bit of starch with water. This keeps the texture smooth and easy to eat. My family loves it both warm and cold, and it always turns out just right.
Chè Đậu Trắng Ingredients
To make chè đậu trắng, you’ll need a few simple but important ingredients. Each one plays a role in flavor, texture, or aroma. Here’s how and why to use them:
- Glutinous Rice (Sticky Rice / Sweet Rice)
This rice turns soft and chewy when cooked—perfect for sweet puddings.
▸ Use white glutinous rice for a classic taste and texture.
▸ I usually soak mine for 30 minutes to help it cook evenly.
▸ If you can’t find it, short-grain sushi rice works okay as a backup, though it’s less sticky. - Water
Water is the base for cooking the rice and softening the beans.
▸ Use enough to keep the rice loose and creamy, not dry or clumpy.
▸ If your rice absorbs too fast, add a splash more while cooking. - Pandan Leaves
These add a subtle vanilla-coconut fragrance that defines the dish.
▸ Knot fresh pandan leaves and drop them into the pot while the rice cooks.
▸ Can’t find pandan? Use ¼ tsp of pandan extract or vanilla extract—but use it lightly.
▸ I once used too much pandan extract and my rice turned neon green—learned that one the hard way! - Black Eyed Peas
These beans add nutty flavor and texture that pairs beautifully with the sweet rice.
▸ Use canned black eyed peas (like Goya) for ease—just drain and rinse before adding.
▸ If using dry beans, soak overnight and boil until tender first. - White Sugar
Brings sweetness and balances the natural starchiness.
▸ I usually start with a few tablespoons and add more to taste at the end.
▸ You can also use coconut sugar or palm sugar for a deeper, toasty flavor. - Salt
Just a pinch makes a big difference—it brings out the sweetness.
▸ Always add it near the end, once you’ve tasted the soup. - Coconut Sauce
This creamy topping pulls everything together and gives the dessert its rich mouthfeel.
▸ Combine full-fat coconut milk with a bit of sugar.
▸ Stir in a tapioca starch slurry (mix 1 tsp tapioca starch with water).
▸ Heat gently until the sauce thickens. Don’t boil—it thickens fast at low temps.
▸ I love watching the sauce go glossy—it’s the final touch that makes the bowl so inviting.
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Why you can trust this recipe
You can trust this recipe because it comes from my mum’s close friend, Aunty Lei. She has made Chè Đậu Trắng for more than 20 years. It’s her best dish, and it always disappears fast at our family parties. The sweet rice is soft and sticky, and the pandan smell makes it feel like a real treat.
What makes her version special is the coconut cream. It flows through the soft black-eyed peas and makes the whole dish smooth and rich. Aunty Lei even went to Vietnamese shops to ask cooks for tips. I’ve made it many times by following her advice. Now I’m here to guide you, step by step, so you can enjoy it at home, too.
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🥣How to Make Chè Đậu Trắng
After gathering everything you need, this sticky rice pudding recipe from Vietnam is incredibly simple to prepare! I remember the first time I made chè đậu trắng—I was surprised at how easy yet delicious it turned out.
It only takes 20 minutes to make and yields 4 servings, making it perfect for enjoying fresh or saving leftovers for later. I love having a bowl the next morning—the flavors deepen overnight, making it even better!
Let’s dive in and guide you step-by-step through making chè đậu trắng so you can easily recreate this comforting dessert at home.
Step 1: Preparing the Sticky Rice
To make soft and chewy glutinous rice for Chè Đậu Trắng, place your rice in a big bowl. Cover it with lots of clean water and let it soak for at least one hour. Soaking helps the grains cook more evenly.
▸ One time I skipped the soaking because I was in a rush. The rice turned out patchy—some bites were too firm, others too mushy. That taught me soaking is not just a step—it’s the base of your dessert’s texture.
After the rice soaks, rinse it well in a strainer until the water looks mostly clear. This removes extra starch so the rice stays light, not gummy. Move the rice to a 3-quart pot and pour in just enough water to cover it.
Here’s a great tip:
▸ Add a few knotted pandan leaves. They release a soft, coconut-vanilla scent that brings that classic Vietnamese aroma.
Turn the heat to high and let the water come to a strong boil. Then lower the heat and let it simmer uncovered for about 10 minutes. Stir it from time to time.
▸ I once left the pot alone for too long—big mistake! The rice stuck to the bottom and burned. Stirring helps stop that from happening.
When most of the water is gone, the rice should be soft and fluffy. If it still feels a bit hard, just add a splash more water and simmer a little longer.
Finish by adding a few drops of vanilla extract for more flavor. Then take out the pandan leaves and gently fluff the rice.
▸ This step locks in the scent and sets up a soft, tasty base for your sweet pudding.
Step 2: Adding the Black Eyed Peas
Now that your sticky rice is ready, it’s time to add the beans. Open a can of black eyed peas and rinse them well under cold water. This helps remove extra salt and liquid from the can.
Pour the beans into your pot of cooked rice and stir them in. Mix until the rice and beans blend together nicely.
Next, add some sugar and a little salt to bring out the sweet and savory mix that makes this dessert so comforting. Let everything simmer on low heat while stirring here and there.
If your pudding starts to look too thick, like oatmeal, just add a bit of water to thin it. On the flip side, if you like a thicker texture like I do, let it cook a bit longer so some of the water can boil off.
▸ I’ve found that stirring gently while it simmers helps the beans stay whole and keeps the texture smooth. And always taste as you go—add more sugar or salt based on what you like best.
Soon, you’ll have a warm pot of creamy, bean-studded rice pudding that’s just right for serving.
Step 3: Make the Coconut Sauce
While your pudding cooks, let’s make the rich coconut sauce topping—it’s what ties the whole dessert together.
Start by mixing a bit of tapioca starch with water to make a smooth slurry. This helps the sauce thicken without clumps.
▸ I skipped this step once and added the starch straight in. It turned lumpy fast and I had to toss the whole batch. Lesson learned—make the slurry first.
In a small saucepan, mix together coconut milk, sugar, and a pinch of salt. Warm it on medium heat while stirring gently. As it starts to heat up, slowly pour in your tapioca slurry while still stirring. This keeps everything smooth.
Let the sauce simmer for about 10 minutes. Stir off and on until it thickens into a creamy, smooth topping. If it gets too thick, just add a bit of water to thin it.
▸ I’ve found that a low, steady heat is key. High heat can cause the sauce to split or clump. Keep it gentle and patient.
Once it’s smooth and glossy, your sauce is ready. Pour it over your warm pudding and you’ll see how much flavor it adds.
▸ I remember the first time I nailed the texture—it made the whole bowl feel like a fancy treat, even though the ingredients were so simple.
Step 4: Serve & Enjoy
Scoop the chè đậu trắng into small bowls.
▸ I like using a ladle—it helps give even servings and keeps the pudding from clumping up in the bowl.
Serve it warm for the best flavor. That cozy warmth brings out the soft vanilla and coconut notes.
▸ My grandmother always served it fresh off the stove. Even now, I still prefer it that way—it feels like a hug in a bowl.
Each serving is about one cup. It’s a perfect size for a comforting dessert. Spoon over a generous layer of the coconut sauce and let it slowly run over the pudding.
Take a moment to enjoy each bite. It’s a soft, sweet dish that brings warmth, memory, and just enough richness to make it special without being heavy.
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Tips for the best results
To keep the texture nice, avoid too much stirring when cooking the rice and peas. Stirring a lot can break the rice grains and the beans. This makes them mushy. I always use a non-stick pot. It helps stop the food from sticking and keeps everything in one piece. In my 7 years of cooking, I’ve learned to never walk away. Glutinous rice and black eyed peas cook fast. If you leave them too long, they can split or turn soft.
One more tip—break the rock sugar into small chunks before you use it. This helps it melt faster and lets you change the sweetness as you go. I once forgot to do this. I added a big lump, and it didn’t melt right. The flavor came out uneven. Just a bit of care here makes a big change. These small steps help you get a perfect mix of taste and feel every time.
Leftover Storage & Reheating
If you’ve got leftover chè đậu trắng, don’t worry—you can store it and enjoy it again later without losing flavor or texture.
Here’s how to store it properly:
- 🥣 Transfer the sticky rice pudding into an airtight container.
- ❄️ Store it in the fridge for up to 3 to 4 days.
- ⚠️ Keep the coconut sauce and pudding separate to prevent the rice from soaking up too much liquid and drying out.
🧑🍳 I once stored them together out of laziness, and the rice got soggy and dry at the same time—not ideal!
When you’re ready to reheat:
- 🔁 Reheat only once. Repeated reheating can dry out the rice and make it rubbery.
- 🔸 Microwave method:
- Use small portions.
- Heat on low power to preserve the rice’s soft texture.
- 🔸 Stovetop method:
- Use low heat and stir gently.
- Add a splash of water if it feels too thick.
💡 I prefer using the stove—it gives me better control and brings back that soft, pudding-like feel.
Before serving:
- 🌡️ Check that it’s warmed evenly.
- 🥥 Add a fresh spoonful of coconut sauce over the top before eating.
And just like that, your chè đậu trắng is warm, creamy, and just as comforting as the first time!
Rice Pudding with Black Eyed Peas (Chè Đậu Trắng )
Description
Chè Đậu Trắng (Vietnamese Sticky Rice Pudding with Black Eyed Peas) is a warm, nourishing dessert made with glutinous rice, creamy coconut milk, and soft black eyed peas. This traditional Vietnamese sweet soup combines chewy rice and tender legumes in a light, sweet coconut base that feels like comfort in a bowl.
This pudding is often served on family gatherings, holidays, or even just when you’re craving something cozy. I remember making it with my aunt during Tết—it was simple but full of heart. You’ll simmer the sticky rice until fluffy, gently mix in black eyed peas, then pour on a smooth coconut sauce that adds a buttery, fragrant finish.
Whether it’s your first time cooking chè or a dish you grew up with, this recipe delivers flavor, texture, and emotion. It tastes best warm with a drizzle of coconut sauce—and I always find it more comforting when shared with someone.
Ingredient
Rice Pudding
Coconut Sauce
Tapioca Starch Slurry
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 6.8g11%
- Sodium 157mg7%
- Total Carbohydrate 72.5g25%
- Sugars 14.1g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Soak the glutinous rice: Let it sit in water for at least 1 hour. This softens the grains and helps them cook evenly. Once, I skipped soaking and ended up with a firm center—not ideal for pudding.
- Use pandan leaves if available: A few tied pandan leaves simmered with the rice add a gentle, floral scent. It’s a traditional touch I always include—it reminds me of my grandma’s kitchen in Vietnam.
- Rinse canned black eyed peas well: This helps remove extra salt and any starchy liquid that can throw off the texture and taste balance.
- Simmer slowly: Stick to low heat. It prevents the rice from sticking to the pot and lets the coconut flavor slowly seep into each grain.
- Keep the coconut sauce separate: Store the sauce in a different container. Mixing it early causes the rice to soak it up and dry out in the fridge.
- Adjust sweetness to taste: This dessert is naturally mild. Start with less sugar and taste as you go—I usually tweak it based on who I’m serving it to.
- Best enjoyed warm: Reheat gently in the microwave or on the stove. Add a splash of coconut milk or water if it’s gotten too thick overnight.
- Make it ahead: You can prep this 1–2 days early. Just store the sticky rice and coconut sauce apart, then warm both right before serving.
