Che Bap Vietnamese Corn Pudding Recipe

I absolutely adore this recipe because it combines the natural sweetness of corn with the creamy richness of coconut milk, creating a comforting dish that feels like a warm hug on a plate. Plus, it’s easy to make and delivers major nostalgia vibes with every delicious bite, reminding me of simpler times spent in the kitchen with family.

Che Bap, a Vietnamese corn pudding, is a delightful blend of sweet corn and sticky rice complemented by creamy coconut milk. I love the subtle vanilla fragrance, which, together with the sweetness from granulated sugar and a hint of salt, creates a comforting dessert.

Rich in carbohydrates and naturally sweetened by corn, it offers a warm, homely flavor.

Ingredients

Maize: Supplies natural sweetness, and is a good supplier of carbohydrates and fiber.

Sticky Rice: Contributes creaminess and stickiness; provides lots of carbs.

Coconut Milk: Adds healthy fats and a wealth of tropical flavors.

Sugar: Boosts sweetness and harmonizes the corn’s savory undertones.

Ingredient Quantities

• 4 ears of sweet corn (or 3 cups of fresh corn kernels)
• 1 cup glutinous rice (sticky rice)
• 5 cups water
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional)

Instructions

1. Remove the kernels from the cob and measure about 3 cups of fresh corn kernels.

2. Wash the sweet rice in cold water until the water runs clear, then let it sit for about 30 minutes.

3. In a sizable saucepan, mix the soaked sticky rice and 5 cups of water. Bring the mixture to a boil over high heat. Cover and reduce to maintain a gentle simmer, allowing the rice to steam until tender, about 10 to 15 minutes. Stir once or twice during the steaming process.

4. Add to the pot with the rice the corn kernels and continue to cook for another 10-15 minutes, until the corn is cooked and the mixture starts to thicken.

5. Add the coconut milk, sugar, and salt. Mix thoroughly and allow it to get comfy on low heat for another 5-10 minutes. You’ll want to stay close because it won’t require your full attention, but you’ll want to stir it again and mix it with just as much ardor as it had in the previous part of its life. This is not a time to let the pudding have its head.

6. Add the vanilla extract (if using) to the pot and stir it in just before you take it off the heat.

7. Sample the pudding and refine its sweetness if necessary by introducing additional sugar to suit your preferences.

8. Take the pot off the heat. Leave the Che Bap to cool a bit, and as it cools, it will thicken more.

9. Serve the corn pudding as you wish—warm or chilled.

10. If desired, you can finish the dish by drizzling coconut milk over the top or adding even more fresh corn for an extra pop of flavor and texture.

Equipment Needed

1. Sharp knife
2. Cutting board
3. Measuring cups
4. Mixing bowl
5. Colander or fine mesh strainer
6. Sizable saucepan
7. Stirring spoon
8. Pot lid
9. Measuring spoons

FAQ

• Can I use canned corn instead of fresh corn?Canned corn is certainly usable. Just be sure to drain and rinse it before you proceed with your recipe.
• Is there a substitute for coconut milk in this recipe?Almond milk or soy milk could be used, but they will impart a different flavor and consistency to the pudding.
• How long does Che Bap last once it’s made?An airtight container lets you store Che Bap in the refrigerator for up to 3 days.
• Can I add additional ingredients to this pudding?Some variations do indeed include incorporating pandan leaves or a small quantity of jasmine extract to enhance the fragrance.
• What is the best way to serve Che Bap?Bap che is usually served warm, but it can also be relished when cold.
• Is it necessary to soak the sticky rice before cooking?Soaking the sticky rice for at least an hour ensures it cooks evenly and achieves the desired texture.

Substitutions and Variations

Glutinous rice:
Use jasmine rice or sushi rice instead, for a texture that is less sticky and clumpy.
Water:
Incorporate coconut water to increase the coconut taste.
Coconut milk:
Replace with almond milk or oat milk for a lighter version.
Granulated sugar:
Coconut sugar and maple syrup lend an entirely different sweetness to the dish.
Vanilla extract:
For a more traditional flavor, you can omit the almond extract and not use anything to replace it.

Pro Tips

1. Soak the Rice Overnight For an even creamier texture, consider soaking the sticky rice overnight before cooking. This allows the grains to absorb water and soften, resulting in a smoother pudding.

2. Coconut Milk Enhancement Use full-fat coconut milk for a richer and more luscious flavor. You can also sauté the corn in a bit of coconut milk before adding it to the rice for an extra depth of flavor.

3. Corn Caramelization Lightly pan-fry the corn kernels in a bit of butter or coconut oil until they are slightly caramelized before adding them to the pudding. This enhances their natural sweetness and gives a subtle nuttiness to the dish.

4. Texture Variation Reserve a handful of corn kernels to add at the very end of cooking for a mix of textures. Alternatively, you can blend a portion of the cooked corn and rice mixture before adding the rest of the ingredients for a smoother pudding with some chunky bits.

5. Flavor Infusion Consider infusing the water used to cook the rice with pandan leaves or a small amount of cinnamon stick for extra fragrance and complexity. Remove these before proceeding with the rest of the recipe.