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- 15.5 oz black-eyed peas
- 1 cup rice
- 3/4 to 1 cup sugar
- 4 cups water
- 1 tsp vanilla extract
- 1 can coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tbsp cornstarch
Notes
- Black-eyed peas were cooked from dry by covering with water and pressure cooking on high for 14 minutes. Next time, consider 12 minutes and remember to rinse thoroughly after.
- Pandan leaves and glutinous rice and coconut cream vs. coconut milk may improve the finished product.
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