Chè Bắp, or Vietnamese sweet corn pudding, is a delightful dessert that perfectly captures the essence of Vietnamese cuisine: simple ingredients transformed into something extraordinary. This creamy, subtly sweet treat offers a refreshing contrast of textures, with the tender sweetness of corn kernels mingling with the delicate chewiness of tapioca pearls. Its gentle sweetness makes it the perfect ending to a meal, a satisfying snack on a warm day, or a comforting indulgence any time. The vibrant yellow hue and alluring aroma alone are enough to tempt your taste buds. Beyond its deliciousness, Chè Bắp is surprisingly easy to make, requiring minimal ingredients and preparation time.
This accessible recipe makes it ideal for both seasoned cooks and enthusiastic beginners. Forget complicated techniques and lengthy processes; Chè Bắp is all about embracing simplicity and enjoying the rewarding outcome. Ready to embark on this culinary adventure and create your own batch of this beloved Vietnamese dessert? Let's dive into the step-by-step instructions to make this delicious Chè Bắp.
Tools Needed
- Pot
- Chopping board
- Knife
- Small bowl
Ingredients
- Sweet corn: 3 ears
- Sweet rice (glutinous rice): 1/2 cup
- Sugar: 1/3 cup
- Salt: 1/4 teaspoon
- Pandan leaves: 5
- Water: 1 liter
- Rice flour
- Coconut milk
- Tapioca starch
Step-by-Step Instructions
Step 1. Prepare the Corn and Initial Broth
- Remove kernels from corn. Chop corn cobs into smaller pieces.
- Add chopped corn cobs and pandan leaves to a pot of water. Bring to a boil, then simmer for 5 minutes.
Step 2. Cook the Corn Pudding Base
- Drain the water into another pot, add corn kernels, and another bundle of pandan leaves. Add sweet rice, sugar, and salt. Bring to a boil, then simmer for 15 minutes.
- Mix rice flour and tapioca starch with 1/3 cup of water. Add to the corn and rice mixture, stir until well combined, and simmer for another 15 minutes, stirring occasionally to prevent sticking.
Step 3. Make the Coconut Sauce
- Combine coconut milk, pandan leaves, sugar, and salt. Bring to a boil. Mix rice flour with water and add to the coconut milk mixture. Cook until thickened.
Step 4. Serve and Enjoy
- Remove from heat, cover, and set aside.
- Serve the corn pudding topped with the coconut sauce.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- You can enjoy the pudding warm or chilled.
- Garnish with toasted sesame seeds and cooked tapioca pearls for added texture and flavor.
Nutrition
- Calories: approximately 400-500
- Fat: 5-10gg
- Carbs: 90-110gg
- Protein: 4-6gg
FAQs
1. Can I use frozen corn instead of fresh corn for Chè Bắp?
Yes, you can! Just make sure to thaw it completely and drain any excess water before adding it to the recipe. Frozen corn might release a bit more water during cooking, so you may need to adjust the amount of liquid slightly.
2. How can I thicken my Chè Bắp if it's too runny?
If your Chè Bắp is too runny, you can simmer it for a few more minutes to allow the cornstarch or tapioca starch to thicken properly. Alternatively, you can mix a small amount of cornstarch with a little cold water to create a slurry, then slowly whisk this into the pudding while it simmers. Let it cook for another minute or two until it reaches your desired consistency.
Enjoy your homemade Chè Bắp! This simple yet delightful dessert is perfect for sharing with friends and family, or savoring as a personal treat. With its creamy texture and subtly sweet flavor, this Vietnamese classic is sure to become a new favorite.