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 warm water for at least 2 hours. Drain. Cover the beans with 3 cups of water in a saucepan. Add the baking soda. Bring to a boil. Reduce the heat to moderate and simmer the beans for 10 minutes, or until just tender. Refresh with cold water and drain. Bring 2 cups of water to a boil in a saucepan. Add the glutinous rice and boil for 5 minutes. Stir in the sugar and vanilla. Add the cooked beans and simmer for 5 minutes longer. Set aside to cool slightly. Divide the bean-rice mixture among 4 dessert bowls. Drizzle about 1/4 cup of the coconut milk on top of each. Serve warm. Note: For a richer taste, float a tablespoon or two of unsweetened coconut cream on top of this sweet soup/dessert. Yield: 4 servings Recipe is from _The Foods of Vietnam_ by Nicole Routhier. Posted to EAT-L Digest by Felicia Pickering
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|Serving Size: 1 Serving (567g)|
|Recipe Makes: 1|
|Calories from Fat: 230 (11%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 22.9g||115 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 575.8mg||20 %|
|Potassium 1619.9mg||43 %|
|Total Carbohydrate 462.9g||136 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 442.6g|
|Protein 33.3g||48 %|
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Calories per serving: 2169
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