Vietnamese Coconut Sticky Rice with Black Eyed Beans Recipe

This Vietnamese dessert is my hubby’s favorite, we use to go to Chinatown and he’s stock up on these type of desserts. This treat feels like yummy comfort food, you have to try this Vietnamese Coconut Sticky Rice with Black Eyed Beans Recipe.

You can save some time and used canned beans instead but it’s not really extra work because I already have to soak the rice anyways and I usually always have a bag of dried beans in my pantry.

Vietnamese Coconut Sticky Rice with Black Eyed Beans Recipe

This dessert takes me back to home cooked meals and just feels like home every time I make it.

The kids ask for it all of the time so I always keep the rice, beans and coconut milk in the pantry.

It’s super easy to throw together and the whole family can enjoy it.

Some people like to add more coconut milk to the rice while it is cooking but we prefer to drizzle over the top while warm.

This makes it so homey.

Just heat up the remaining can of coconut milk with the 1/2 cup of sugar to serve.

I prefer to eat the rice warm but hubby likes it chilled. Either way, it is yummy.

You can also top with toasted sesame seeds or crushed peanuts to add a crunch texture to the rice pudding. I feel like something is missing if you don’t have it.

I will take a bag of sesame seeds and dry roast them in a frying pan for about 10-15 minutes on low heat.

I do this while I’m cooking the rice and beans together.

Table of Contents

Vietnamese Coconut Sticky Rice with Black Eyed Beans Ingredients

2 cups of sticky rice soaked in water overnight or at least 6 hours
1 cup of dried black-eyed beans soaked overnight or at least 6 hours
1 can of coconut cream or coconut milk

1/4 cup sugar + 1/2 cup sugar
2 tsp salt
4 cups + 8 cups of water

Three Ladies Sanpatong Sweet Rice 5 lbs Thai Kitchen Lite Coconut Milk (Resealable, Dairy Free, Simple Ingredients, Unsweetened), 25 fl oz (Pack of 6)Eden Organic Black Eyed Peas, No Salt Added, 15-Ounce Cans (Pack of 12)

Instructions

Boil the beans in 4 cups of water on medium-high heat, bring down to a simmer, cover and cook for 40 minutes.

Drain the beans and add 6 cups of water to the pot. Bring the beans and water to a boil again.
After 15 minutes add rice, 1/4 cup sugar, 2 tsp salt, and 1/4 cup coconut cream/milk and cook and low-medium heat.
Stir occasionally as the water is absorbed by the rice add water 1/2 cup of water at a time until it is done. If you prefer a thicker pudding then you won’t need the full amount of water, if you want a looser pudding add more water.