Vietnamese Sweet Corn Pudding (Chè Bắp)
This popular Vietnamese dessert is the perfect way to enjoy summer's sweetest corn crop. A dollop of rich coconut topping compliments the sweet corn flavor tremendously.
For the sweet soup
- 4 ears corn 2 ½ cups or 260g
- ½ cup glutinous rice 60g
- 6 cups water
- 5 tbsp sugar (or more to taste)
For the coconut milk sauce
- 1 14 oz can coconut milk 403g
- 1-2 tbsp sugar
- ¼ tsp salt
- ½ tbsp corn starch dissolved in 2 tbsp water
For the sweet soup
Remove the husk and silk from your corn and wash the cobs thoroughly. Using a knife, cut the kernels off of the corn cob.
Place the leftover corn cobs in a large pot with 6 cups of water and simmer for about an hour or until the corn broth water is fragrant.
Remove the cobs and add the glutinous rice.
Simmer until rice kernels have swelled up and absorbed most of the water. They should still be holding their shape. This should take 15-20 minutes.
Add the corn and simmer another 15-20 minutes until the mixture has thickened to a porridge consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot and burning. Add more water a little bit at a time if the soup becomes too thick.
Add sugar to taste.
For the coconut milk topping
Pour the coconut milk into a small saucepan and add sugar and salt.
Heat and stir on medium heat until sugar is dissolved and the mixture begins to bubble on the edges of the pot. Don't let the mixture boil.
Add the corn starch and water slurry into the coconut milk. Continue to simmer until the mixture has thickened. When you run your spoon through the center of the sauce, you should be able to see the bottom of the pot for a second before the mixture pools back into the pot.
Serving: 1bowl | Calories: 419kcal | Carbohydrates: 55.3g | Protein: 5.1g | Fat: 19.5g | Saturated Fat: 15.1g | Sodium: 121.7mg | Potassium: 65.1mg | Fiber: 2g | Sugar: 26.7g