Creamy Che Bap (Vietnamese Sweet Corn Pudding)
Adding another easy Vietnamese dessert to my collection with this Che Bap recipe (Vietnamese Sweet Corn Pudding). A creamy, coconut-y sticky rice pudding filled with corn and served with a sweet coconut sauce. In this blog post, get my unique, well-tested take on this classic Che and learn how to get the perfect pudding texture.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 ears corn
- 4 cups water
- ¾ cup glutinous rice
- 1 can coconut milk (13.5 oz)
- 4 pandan leaves
- ¼ tsp salt
- 1 can coconut milk (13.5 oz)
- 2 tbsp granulated sugar
- ¼ tsp salt
- 2 tsp corn starch
- 2 tbsp water
Instructions
- 1
First trim off the kernels from 4 ears of corn. I liked to stand the corn on a plate and use a knife to slice it off in strips.
- 2
Place the corn cobs in a pot with 4 cups of water. Cover and bring water to a simmer. Simmer for 30 minutes.
- 3
While the corn cobs are simmering, rinse ¾ cups of glutinous rice 4-5 times until the water runs clear.
- 4
After 30 minutes, remove the corn cobs from the water. Add in the glutinous rice, 1 can of coconut milk, 4 pandan leaves tied into a knot, and corn kernels from step 1. Cover and simmer for 15-20 minutes until the rice is cooked through.
- 5
Remove the che bap from the heat. Add ¼ cup of granulated sugar and ¼ tsp of salt, and mix. The mixture might be a bit watery, but it will thicken as it cools. Taste the pudding, and if it needs to be sweeter, add more sugar.
- 6
Make your coconut sauce. Combine 1 can of coconut milk, 2 tbsp of granulated sugar, and ¼ tsp of salt to a sauce pan. Bring to a simmer.
- 7
Make the coconut sauce. Combine 2 tsp of corn starch and 2 tbsp of water. Add the corn starch slurry to the coconut sauce. Mix and remove from the heat!
- 8
Put it all together! Ladle Che Bap into small bowls. Spoon some coconut sauce on top and serve!