1/2 cup sweet rice, rinsed and drained
1 can black-eyed peas, rinsed and drained
1/2 cup sugar
2 tsp vanilla
2 cups water
1/4 tsp salt
A rice cooker
Coconut cream for the topping and roasted sesame seeds
Place black-eyed peas on the bottom. Then add sugar, sweet rice, and salt and vanilla.
If you can find the fresh pandan leaves for this recipe, then omit the vanilla. Put the pandan leaves on top. Add water and close the lid. Turn to cook like making rice. Let it cook. The sweet congee is done when the cooking time is set.
*To make coconut cream:
1 cup coconut milk or cream
1/2 cup water
3 tbs sugar
Pinch of salt
2 tsp vanilla (or pandian leaves)
2 tsp cornstarch
Combine all the coconut cream ingredients (If you can get some fresh pandian leaves, they will be better. Just proceed with pandian leaves and omit the vanilla) in a bowl and mix well.
Pour into a saucepan and bring to boil. Simmer for a few minutes or until thickened