Chè Nếp Cẩm Đậu Đen

Chè Nếp Cẩm Đậu Đen is a delightful Vietnamese dessert that combines the rich flavors of black sticky rice and sweet black beans, topped with creamy coconut milk. This vegan treat is not only delicious but also packed with nutrients, making it a perfect dessert for any occasion.

Ingredients

• Black sticky rice - 100 grams
• Black beans - 50 grams
• Coconut milk - 200 milliliters
• Water - 500 milliliters
• Sugar - 50 grams
• Salt - 1 pinch
• Pandan leaves - 2 pieces (optional for fragrance)

Steps

1. Rinse the black sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. Rinse the black beans thoroughly and soak them in water for at least 2 hours.
3. In a pot, combine the soaked black beans with 200 milliliters of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 30 minutes until tender. Drain and set aside.
4. In another pot, combine the soaked black sticky rice with 300 milliliters of water and pandan leaves (if using). Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally, until the rice is soft and cooked through.
5. Once the black sticky rice is cooked, stir in the cooked black beans and sugar. Cook together for an additional 5 minutes over low heat, allowing the flavors to meld.
6. In a small saucepan, heat the coconut milk over low heat. Do not let it boil. Add a pinch of salt to enhance the flavor.
7. To serve, scoop the black sticky rice and black bean mixture into bowls and drizzle with warm coconut milk. Enjoy warm or at room temperature.

Nutrition

• Calories: 300
• Protein: 7 g
• Carbs: 54 g
• Fiber: 8 g
• Sugar: 12 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 9 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from black beans and black rice, which can help reduce inflammation.
• High in fiber, promoting digestive health and aiding in weight management.

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