Che Bap My (American Corn Dessert) with Coconut Milk: A Chewy Delight

American corn dessert, often overlooked in favor of its more flamboyant counterparts, offers a surprisingly delightful experience. Its unique texture, a delightful balance between chewy and tender, is achieved through the simple yet effective combination of cornmeal, sugar, and milk. This humble dessert, with roots in American culinary history, presents a comforting warmth and subtle sweetness that's both familiar and inviting. The subtle corn flavor is beautifully enhanced by the addition of spices and, in this variation, the rich creaminess of coconut milk. It’s a versatile dish that can be easily customized to your taste.

This recipe focuses on a delicious and easy-to-make version of Che Bap My, an American corn dessert elevated with the fragrant richness of coconut milk. Ready to transform simple ingredients into a truly satisfying treat? Let's dive into the step-by-step guide to creating this chewy, coconut-infused delight.

Tools Needed

• Pot
• Blender
• Sieve
• Bowl
• Stove
• Ice Water

Ingredients

• American Corn: 700g
• Flour: 100g
• Salt: 1/2 teaspoon
• Sugar: 350g
• Vanilla Extract: 2 tubes
• Tapioca Starch: 350g
• Concentrated Coconut Milk: 300ml
• Water

Step-by-Step Instructions

Step 1. Prepare the Corn and Dough

• Soak the flour in a pot with water for about 2 hours.
• Shred the corn. Use fresh corn for the best flavor.
• Blend the shredded corn with 200ml of water until smooth. Strain the mixture through a sieve to separate the juice from the pulp.
• Cook the corn juice in a pot over medium heat, stirring constantly to prevent burning. Cook until thickened.

• In a bowl, combine the flour and 300ml of hot corn water. Knead until smooth and elastic. Add more flour or water as needed to achieve the right consistency.

Step 2. Cook and Cool the Dough

• Shape the dough into small pieces.
• Boil water in a pot, then add the dough pieces. Cook until they float to the surface.
• Immediately transfer the cooked dough to a bowl of ice water to cool and maintain chewiness.

Step 3. Create the Sweet Coconut Milk Mixture

• In a separate pot, combine 1 liter of water, 350g of sugar, and salt. Bring to a boil.
• Add the cooked dough to the boiling sugar water.
• Add the corn pulp and stir well.
• Stir in the coconut milk and vanilla extract. Cook until boiling, then remove from heat.

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

• Use fresh American corn for a fragrant dessert.
• Grind the corn very finely for a smooth texture.
• Keep the corn water hot when adding it to the dough to prevent it from becoming runny.
• Don't overcook the dessert; otherwise, the coconut milk may separate.

Nutrition

• N/A

FAQs

1. Can I substitute the coconut milk?

Yes! Regular milk, almond milk, or even evaporated milk can be used instead. The flavor will change slightly, but it will still be delicious.

2. How can I make the Che Bap My chewier?

Use coarser cornmeal for a chewier texture. Also, ensure you don't overcook it; slightly undercooking will result in a chewier final product.

3. Can I add other flavors?

Absolutely! Try adding vanilla extract, cinnamon, nutmeg, or even shredded coconut for extra flavor and texture.

So there you have it – a simple yet satisfying Che Bap My recipe infused with the delightful creaminess of coconut milk. This recipe is perfect for satisfying your sweet tooth while showcasing the versatility of this classic American dessert. Enjoy the chewy, comforting goodness of your homemade Che Bap My!