Back in Vietnam, my mommy and her family specialized in selling Vietnamese desserts on the streets for money.The bad: did not makes lots of money from this. The good: Can now make for Mai to eat, nom nom nom. The even better: Mai can share with you how to make.

This is a recipe for my number one favorite dessert ever. In Vietnamese it’s called, Chè đậu trắng, but its basically sweet rice and blackeye peas.

INGREDIENTS

• 1 cup of sweet rice
• 2 cans of blackeye peas (15½ ounces per can)
• 2 cups of sugar

Mixture
• 2 teaspoons of tapioca flour [not pictured]
• ½ cup of water

01 Drain blackeye peas.

02 Rinse sweet rice.

03 In a pot bring six cups of water to a boil. Once boiled, bring it down to a simmer add the sweet rice and stir occasionally so the rice does not stick to the pot. Let the rice simmer for about 10 minutes or until soft [You can tell when its soft by scooping out a piece and squeeze it, but cafeful! It will be hot.]

04 Add blackeye peas & let it simmer for another five minutes.

05 Add sugar and stir. Taste and add more depending on your preferences. Let it simmer for another two minutes.

05 Add the mixture. VERY IMPORTANT! You must stir and pour in the mixture at the same time or the mixture will become sticky & will not mix well.

06 Let it simmer for a few more minutes.

07 Finish & serve !

OPTIONAL: A lot of people add coconut milk to it & that’s how its typically served. I don’t really like anything too sweet so I never add it. Up to you though! You can also decrease the amount of beans if you don’t like.

ENJOY! I was actually thinking of creating a separate blog just for the sake of talking about Vietnamese food (cause I lubu it), but I don’t think I’d have time to keep up with it or if anyone would be interested in reading about it, so IUNNO! I guess if I start talking about Viet food enuff, I’ll work on it.