Vietnamese Black eyed pea sweet soup

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Vietnamese Black eyed pea sweet soup

 

1 cup uncooked sticky rice

 

2 cups black eyed peas

 

1tsp baking soda

 

1 1/2 cups sugar

 

1/2 cup heavy coconut milk

 

1/4 teaspoon vanilla

 

Soak black eyed peas in cold water for 3 hours. Cook the peas with 1

teaspoon baking soda in 4 cups water for 1 hour, or until well done. Being

careful not to overcook, or the peas may be broken.

 

Wash sticky rice 2 times and add 3 cups water. Cook for 45 min over low

heat, stirring frequently until the water has evaporated. Add cooked black

eyed peas, cook for 20 min. Then add sugar, coconut milk and vanilla. Stir

regularly while cooking for 30 min. Remove from the heat when the water has

evaporated. Black eyed pea soup should be thick in consistency.