I absolutely love this recipe because it perfectly balances creamy coconut milk with the sweet crunch of corn, creating a delightful and comforting dessert with a nostalgic twist. Plus, it’s super simple to whip up and makes me feel like a master chef, pleasing both my taste buds and Instagram feed!
I adore creating the Vietnamese dessert Che Bap, or sweet corn pudding. It’s a delightful blend of textures and flavors, a kind of warm pudding-like porridge that’s carried by sweet corn kernels and slightly chewy glutinous rice, all mixed with rich coconut milk.
The pudding is sweetened with sugar and enhanced with fragrant vanilla extract; tapioca pearls add an exciting chewiness and make it feel even more like dessert. This pudding is something I can whip up pretty quickly.
Ingredients
Sweet Corn Kernels:
Provides fiber and sweetness.
Delivers a corn taste you can’t miss.
Glutinous Rice:
Delivers a chewy texture.
Contains an ample supply of carbohydrates for energy.
Coconut Milk:
The addition of coconut imparts a flavor that is both rich and creamy.
It introduces healthy fats into the equation as well.
Sugar:
Makes the pudding sweeter.
Makes the sweet notes sing and the savory ones sound right.
Tapioca Pearls:
Imparts a springy, gelatinous mouthfeel.
Integrative to the elastic/creamy/bouncy texture system.
Ingredient Quantities
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- 1 cup sweet corn kernels (fresh or canned)
- 1/2 cup glutinous rice
- 4 cups water
- 1/2 cup coconut milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons tapioca pearls
- 1 teaspoon vanilla extract
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Instructions
1. Wash the glutinous rice in cold running water until the water runs clear, then drain.
2. In a pot, combine the rinsed sticky rice and 4 cups of water. Bring to a boil over medium heat.
3. When it reaches a full boil, reduce the heat and let it simmer for about 15 minutes, and stir it occasionally, so it doesn’t stick to the bottom of the pan.
4. Add the sweet corn kernels to the pot and continue to cook for another 10 minutes until the corn and rice are nice and tender.
5. Soak the tapioca pearls in warm water for approximately 5 minutes, then drain.
6. Pour the tapioca pearls into the pot and stir well. Boil until the pearls are clear, about 5 additional minutes.
7. Add the coconut milk, sugar, and salt into the mixture. Combine thoroughly and allow to simmer for a further 5 minutes.
8. Take it off the heat and stir in the vanilla extract.
9. Allow the pudding to cool slightly before serving, letting it thicken as it cools.
10. Serve this dish the way you prefer it best. Whether you enjoy it warm or chilled, we suggest you garnish it with additional coconut milk. And that’s it! Enjoy!
Equipment Needed
1. Colander or fine-mesh sieve
2. Medium pot with lid
3. Measuring cups
4. Measuring spoons
5. Stirring spoon or spatula
6. Bowl for soaking tapioca pearls
FAQ
- Can I use frozen corn instead of fresh or canned?You may use frozen corn, but be sure to let it thaw completely before incorporating it into the recipe.
- What type of glutinous rice should I use?Use short-grain glutinous rice, which is often labeled as sweet rice or sticky rice.
- Can I substitute the coconut milk?If you want a richer flavor, you can substitute coconut cream. Use a lighter coconut milk if you prefer a flavor that’s not as pronounced.
- How long should tapioca pearls be soaked?Before cooking, soak the tapioca pearls for approximately 10-15 minutes to soften them.
- Is vanilla extract necessary?Though it imparts a deep, rich flavor, it can be eliminated altogether or substituted with pandan or an almond extract.
- How can I adjust sweetness?Adapt the amount of sugar to your taste; put in more or less according to your liking.
Substitutions and Variations
One cup sweet corn kernels: Substitutes include 1 cup creamed corn or 1 cup frozen corn kernels.
1/2 cup of glutinous rice: You can use jasmine rice or sushi rice in the same amount for a substitution. The texture will be a bit different, but the overall effect will remain identical.
4 cups water: For a taste twist, sub in 4 cups coconut water.
1/2 cup coconut milk: For a lighter version, substitute with 1/2 cup almond milk or 1/2 cup soy milk.
1/3 cup sugar
Substitute with 1/3 cup honey.
Or 1/3 cup maple syrup.
Pro Tips
1. Soak the Rice: Try soaking the glutinous rice for 30 minutes before cooking. This reduces cooking time and ensures the rice is evenly cooked and tender.
2. Coconut Milk Addition: Reserve a few tablespoons of coconut milk and drizzle it over the pudding just before serving for a richer flavor and more appealing presentation.
3. Tapioca Pearl Hack: Rinse the tapioca pearls under cold water after soaking to prevent them from sticking together when added to the mixture.
4. Vanilla Aroma: Add the vanilla extract when the pudding has cooled slightly but still warm. This helps preserve the vanilla’s aromatic flavor without it becoming too overpowering.
5. Sugar Adjustment: Adjust the sugar to taste depending on the sweetness of your corn, especially if using canned sweet corn, as it can vary in sweetness.
Vietnamese Sweet Corn Pudding Che Bap Recipe
My favorite Vietnamese Sweet Corn Pudding Che Bap Recipe
Equipment Needed:
1. Colander or fine-mesh sieve
2. Medium pot with lid
3. Measuring cups
4. Measuring spoons
5. Stirring spoon or spatula
6. Bowl for soaking tapioca pearls
Ingredients:
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- 1 cup sweet corn kernels (fresh or canned)
- 1/2 cup glutinous rice
- 4 cups water
- 1/2 cup coconut milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons tapioca pearls
- 1 teaspoon vanilla extract
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Instructions:
1. Wash the glutinous rice in cold running water until the water runs clear, then drain.
2. In a pot, combine the rinsed sticky rice and 4 cups of water. Bring to a boil over medium heat.
3. When it reaches a full boil, reduce the heat and let it simmer for about 15 minutes, and stir it occasionally, so it doesn’t stick to the bottom of the pan.
4. Add the sweet corn kernels to the pot and continue to cook for another 10 minutes until the corn and rice are nice and tender.
5. Soak the tapioca pearls in warm water for approximately 5 minutes, then drain.
6. Pour the tapioca pearls into the pot and stir well. Boil until the pearls are clear, about 5 additional minutes.
7. Add the coconut milk, sugar, and salt into the mixture. Combine thoroughly and allow to simmer for a further 5 minutes.
8. Take it off the heat and stir in the vanilla extract.
9. Allow the pudding to cool slightly before serving, letting it thicken as it cools.
10. Serve this dish the way you prefer it best. Whether you enjoy it warm or chilled, we suggest you garnish it with additional coconut milk. And that’s it! Enjoy!
