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White Bean Che with Coconut Sauce
Rate this recipeWhite bean che is the dessert most often offered to the ancestors on holidays and death anniversaries. It's very easy to make and loved by everyone, so it's hugely popular.
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Ingredients
6
Time
45 minutes
Servings
6
Level
Easy
Ingredients
White beans
200 g
Coconut milk
200 ml
Glutinous rice
100 g
Pandan leaves
2 leaf
Baking soda
0.5 tablespoon
Rice flour
5 g
Implementation Steps
01
- Soak the white beans overnight in water with 0.5 tablespoon of baking soda, and soak the glutinous rice in water with 1/2 tablespoon of salt – both overnight.
- Pick out any shrivelled or damaged beans and rinse the rest clean.
- Pick out any shrivelled or damaged beans and rinse the rest clean.
02
- Put a pot on the stove and cook the beans in 3 bowls of cold water. When it boils, skim off the foam; when the beans are slightly soft, turn off the heat, lift the beans out and drain.
- Tie the pandan leaves into a bundle.
- Tie the pandan leaves into a bundle.
03
- Put the beans in the bottom of a rice cooker, followed by the rice, 120 g of white sugar, 400 ml of filtered water and the pandan leaves.
- Season with 1/2 tablespoon of salt and press the button to cook as you would rice.
- Season with 1/2 tablespoon of salt and press the button to cook as you would rice.
04
- When the rice cooker switches off, the che is done.
05
MAKING THE COCONUT SAUCE
- Put the coconut milk in a pot with 1 pandan leaf, the rice flour, 1/2 bowl of filtered water and 2 tablespoons of sugar. Stir well until it boils, then turn off the heat.
The che is ready – spoon it into bowls, pour over the coconut sauce and it's ready to eat.
- Put the coconut milk in a pot with 1 pandan leaf, the rice flour, 1/2 bowl of filtered water and 2 tablespoons of sugar. Stir well until it boils, then turn off the heat.
The che is ready – spoon it into bowls, pour over the coconut sauce and it's ready to eat.
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White Bean Che with Coconut Sauce