Photograph of the finished Che bap Hoi An sweet corn pudding

Vietnam · Chè bắp

Che bap Hoi An sweet corn pudding

45 min Hands-on time + 1 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sweet corn Sweet corn 4 ears
  • Photograph of Sticky rice Sticky rice 2.8 oz
  • Photograph of Sugar Sugar 4.2 oz
  • Photograph of Tapioca starch Tapioca starch 1.1 oz
  • Photograph of Coconut milk Coconut milk ⅔ cup
  • Photograph of Pandan leaves Pandan leaves 8 leaves
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Remove the sweet corn kernels from the cob, keeping the cob to make sweet corn syrup.
  2. 2 Boil the corn cob with water and pandan leaves for 15 minutes, then remove the cob.
  3. 3 Soak the glutinous rice for 1 hour, then put it in a pot of corn water and cook for 15 minutes until the rice is fully cooked and expanded.
  4. 4 Add the corn kernels and sugar, cook for another 8 minutes, and season with a pinch of salt to enhance the flavor.
  5. 5 Mix tapioca starch with water, then pour it into the dessert and stir until it thickens. Pour coconut milk over it before serving.

With an appliance

  • Pressure cooker 38 min

    Replace step 3: cook the soaked glutinous rice in corn water under high pressure for 4 minutes, then let it rest naturally for 7 minutes; reduce the cooking time by about 4 minutes, the rice will expand evenly and no stirring is needed. Corn kernels, sugar, and tapioca starch can still be added after opening the lid.

Start cooking