Black eyed beans desert:

Thao Jo

1 cup of sweet rice, washed and drained (no soaking needed)

3.5 cups of water

¾ to 1 cup of sugar

1 can of black eyed peas

½ tsp salt

4 pieces of pandan leaves cut 4 inch long

subheading: Coconut Sauce:

1 can of coconut milk

½ can of water

2 tsp of cornstarch mix with 2 tbs water

⅓ cup of sugar

½ tsp salt

In IP, lay the pandan leaves on bottom of pot add the sweet rice, water, salt and black eyed peas. Select manual high pressure for 10 minutes, QR.

Once the rice has done cooking, add sugar and gently stir everything to combine.

To make the coconut sauce, pour coconut milk and water into a small sauce pan and bring to a simmer. Add the sugar and salt to dissolve then the corn starch mixture to thicken.

To serve, che in a bowl and coconut sauce on top. Enjoy!

Ps. Once done, scoop all the chè out of the IP so that it doesn't get mushed in there.

subheading: For dried beans:

Washed and soak 1 cup of dried black eye beans over night. Cook them on stove top with good amount of water for about 10 until soften. Take them out and rinse well. Then follow the recipe above.

Or wash and add 1 cup of dried black beans to IP, HP for 4 mins, QR. Then follow the recipe above.

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