Vietnamese Corn Pudding Dessert
Vietnamese corn pudding (chè bắp) is a rich and creamy traditional Vietnamese dessert that is known for its fresh shaved corn kernels, thick glutinous rice texture, fragrant Pandan aroma, and silky smooth coconut milk topping. This easy dessert is perfect for days when you’re craving something sweet!
Equipment
- 3 Pots
Ingredients
Vietnamese Corn Pudding
- 3 Ears of fresh sweet yellow corn
- 150 g White granulated sugar
- 5 Pandan leaves
- 1/4 teaspoon Table salt
- 1.3 L Water for boiling corn cobs and Pandan leaves
- 2 Tablespoon Tapioca starch For Tapioca Slurry
- 2 Tablespoon Water For Tapioca Slurry
- 165 g Glutinous rice
- 450 ml Water for cooking glutinous rice
Coconut Sauce
- 400 ml Coconut milk
- 35 g White granulated sugar
- 1/4 teaspoon Table salt
- 3-4 Pandan leaves
- 1 Tablespoon Tapioca starch For Tapioca Slurry
- 1 Tablespoon Water For Tapioca Slurry
Instructions
Making the Vietnamese Corn Pudding:
- Wash and soak the glutinous rice in water for 1 hour.
- While the glutinous rice is soaking, wash the corn and dry it off.
- Next, cut the corn kernels thinly by running either a vegetable peeler or a knife lengthwise to shave the kernels off.
- When you’re finished shaving the corn kernels off the cobs, whisk the corn kernels between your fingers to separate them. You don’t want the corn kernels sticking together when cooking and eating the corn.
- Next, break the corn cobs in half and add them into a large pot along with the Pandan leaves. I recommend tying up the Pandan leaves before adding them to the pot.
- Add in your water and then boil the pot for 15 minutes on medium heat.
- While the pot is boiling, we’re going to cook our glutinous rice assuming you already let it soak for 1 hour before cooking. In another pot, add in your soaked glutinous rice + water. Give it a quick stir to prevent the rice from sticking to the bottom of the pot and then cook over low heat.
- Cook the glutinous rice until it’s cooked but don’t let it get dry. The cooked glutinous rice should resemble a texture similar to congee or porridge with the water being a little thick. It should take roughly around 10-15 minutes. Once our glutinous rice is cooked, turn off the stove and leave it there for adding later to the other pot.
- Once 15 minutes have passed, remove all of the corn cobs and Pandan leaves from the first pot and also scrape out any foam at the top of the liquid.
- Now add your shaved corn kernels into the pot, give it a few quick stirs, and cook the kernels in the corn broth for another 6-7 minutes until it’s cooked. Also scrape out any form that forms at the top.
- After 6-7 minutes have passed, add your sugar and salt to the pot with the corn kernels. Mix everything well together in the pot.
- Finally, add your cooked glutinous rice to the pot with the corn kernels and mix everything well together.
- Now prepare a tapioca starch slurry by combining the tapioca starch with water and mixing everything well together until it turns into a liquid form.
- Add this to the pot with the corn kernels as well and mix everything well together.
- Once the corn pudding has thickened, turn off the stove.
Making the Coconut Sauce
- In another pot, add coconut milk, sugar, salt, and the Pandan leaves. Mix everything well together.
- Cook the pot over medium-low heat while occasionally stirring the pot, making sure to stir the bottom to prevent it from sticking and burning.
- Next, add in your tapioca starch slurry to the pot. Mix everything well together.
- Once the coconut sauce has thickened, turn off the stove and remove the Pandan leaves from the pot.
- The corn pudding dessert is now ready to be served. Scoop out some corn pudding, drizzle it with some of the coconut sauce, and then serve.