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Vietnamese dessert or che is a traditional Vietnamese sweet soup or pudding. You can easily find Vietnamese dessert at any Vietnamese bakery or even Vietnamese sandwich place. The perfect dessert for any occasion is what describes this Vietnamese sweet corn pudding or che bap. Sweet corn combined with tapioca pearls, cooked in a slightly sweet, fragrant coconut milk.
With fresh corns are at its season peak, seriously like 12 for a buck, you can easily whip this dessert in seconds, seriously easy to make.
Variations of Vietnamese corn pudding (che bap)
Some added mung bean and glutinous rice to the pudding. In this version, I kept it simple and skip the mung bean and glutinous rice.
The addition of tapioca pearls:
Tapioca pearls are made from cassava root. These translucent, chewy, small pearls are used to add into pudding. They are used as thickening agent mostly in Vietnamese desserts.
Pandan leaves adds nice aroma and fragrant to the dessert. You can find them at Asian supermarkets in the frozen aisle. If you can’t locate it, it is ok to skip it.
Coconut milk: use full fat coconut milk for a creamier, richer pudding.
This Vietnamese sweet corn pudding can be served cold or hot, it’s up to you. I personally like to serve it warm with a bit of sesame seeds on top.
I hope you like this recipe because it’s perfect for any celebrations, and seriously delicious.
Vietnamese Sweet Corn Pudding (Che Bap)
Sweet corn cooked with tapioca pearls in a nice aroma creamy coconut milk mixture. This decadent dessert is perfect for all occasion and so delicious.
- 3 ears fresh corn (about 2 cups)
- 2 pandan leave (tied in a knot)
- 4 cups water
- 3 tablespoons tapioca pearls
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 small pandan leave (tied in a knot)
- 2 tablespoons sugar
- a pinch of salt
- 1 tablespoon tapioca starch
- 1 tablespoon water
Corn: Remove the husks from the corn. Brush off the silk using your fingers. Rinse corn and pat dry with paper towel. Using a paring knife, thinly slice the kernels from the corn. Break 2 cobs in half and save for later.
Cut the pandan leave and tie together. Set aside.
In a medium sauce pan, add water, cobs, 1 pandan leave and bring to a boil. Once it reaches boiling point, reduce heat and simmer for 10 minutes.
In a small bowl, add tapioca pearls and soak with some hot tap water. Set aside for later.
After 10 minutes, remove the cobs, pandan leave from the saucepan. Discard.
Add in corn kernels, sugar, salt and bring it to a boil. Using a spoon and skim any excess foam on top. Once boil, turn the heat down to low, simmer for 3 minutes.
Drain the tapioca pearls and add to the saucepan. Cook for another 3 minutes until tapioca pearls are floated on top.
Remove from heat. Let cool for 15 minutes.
Coconut sauce: Mix tapioca starch with water in a small bowl. Set aside.
Place sugar, coconut milk, pandan leave, salt in a small saucepan over medium heat. Stir well to dissolve. Once the mixture starts to bubble, add in tapioca mixture. Stir and cook until coconut milk thickens, about a minute. Remove and set aside to serve later.
Serve cold or warm with coconut sauce and toasted sesame seeds on top.