Chè Đậu Đen (Sweet Black Bean Dessert).
Sweet black beans served over ice and topped with generous amount of coconut milk.
Servings: 5
Equipment
- Pressure Cooker
Ingredients
- 1 cup raw black beans
- 3 cups water
- ½ cup granulated sugar plus 2 tbsp for the coconut milk.
- ½ tsp almond extract
- ½ tsp vanilla extract
- Pinch of salt one for the black beans and one for the coconut milk
- 1 can full fat coconut milk
Instructions
- Check the beans for any stones, debris mixed in with the beans.
- Soak the cup of raw black beans in a big bowl of water overnight, 24 hours if possible. You will see that the beans have expanded.
- Discard the water, rinse the beans then place them in a pressure cooker with 3 cups of water, and a pinch of salt.
- You can follow your pressure cooker's manual for cooking black beans. I cooked my beans on 'Hi' for 20 minutes.
- After the beans are cooked, carefully open the lid and stir in ½ cup of sugar.
- Add in almond extract and vanilla extract. Mix well and set aside while making the coconut milk topping.
- Heat up a can of full fat coconut milk until warm to the touch. Then add a pinch of salt, 2 tablespoons of sugar, more if you want it sweeter.
- Place the sweet black beans in a bowl. Serve with a generous amount of coconut milk.
