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Ingredients
- 1 c. Canned, (or possibly fresh) coconut lowfat milk
- 1/3 c. Raw glutinous or possibly sweet rice
- 1/2 c. Dry black-eyed peas
- 1/4 tsp Baking soda
- 1/2 c. Sugar
- 1 tsp Vanilla extract
Directions
- The baking soda reduces the cooking time of the beans and tenderizes them at the same time, so keep an eye on the beans while they cook; they will be done in no time.
- Soak the glutinous rice and black-eyed peas separately in hot water for at least 2 hrs. Drain.
- Cover the beans with 3 c. of water in a saucepan. Add in the baking soda.
- Bring to a boil. Reduce the heat to moderate and simmer the beans for 10 min, or possibly till just tender. Refresh with cool water and drain. Bring 2 c. of water to a boil in a saucepan. Add in the glutinous rice and boil for 5 min. Stir in the sugar and vanilla. Add in the cooked beans and simmer for 5 min longer. Set aside to cold slightly. Divide the bean-rice mix among 4 dessert bowls. Drizzle about 1/4 c. of the coconut lowfat milk on top of each. Serve hot.
- Note: For a richer taste, float a Tbsp. or possibly two of unsweetened coconut cream on top of this sweet soup/dessert.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 167g | |
| Calories 627 | |
| Calories from Fat 3 | 0% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 319mg | 13% |
| Potassium 56mg | 2% |
| Total Carbs 150.88g | 40% |
| Dietary Fiber 1.7g | 6% |
| Sugars 100.44g | 67% |
| Protein 4.2g | 7% |
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