Chè Bắp Recipe

Chè bắp (Vietnamese sweet corn pudding) is a delicious dessert made with tender corn and rich coconut milk flavored with pandan leaves. This combination of texture and flavor creates an impeccable sweet treat that anyone will love.

One spoonful of chè bắp and your taste buds will be delighted with the refreshing sweetness of corn, coconut milk’s fattiness, and aromatic pandan notes. If you want to make it yourself, scroll down to learn the easiest recipe of this tasty dessert.

Chè Bắp – A Delightful Sweet Soup in Vietnamese Cuisine

Chè bắp belongs to a group of Vietnamese sweet soups called “chè.”

In Vietnam, corn is an important crop cultivated and consumed for generations. As a result, the Vietnamese people have come up with many incredible ways to incorporate corn into their meals, and chè bắp is undoubtedly one of them.

Sweet corn kernels are the core ingredient of this sweet dessert. The corn kernels are sliced off fresh from the cobs, then cooked until tender in a pot of panda-infused water. The cobs are also not a waste here, as the locals will boil them with water beforehand to extract their sweetness.

Don’t forget the sweet coconut milk-based sauce in this recipe. Thick and rich, it adds a welcome depth to the sweet soup. Tapioca pearls are also included to diversify the texture.

All in all, chè bắp is a fantastic recipe for any occasion, especially when you’re having a family gathering or just want to treat yourself to a refreshing dessert.

Cooking Equipment for Chè Bắp

Firstly, let’s review the tools you need to prepare to make Vietnamese corn pudding.

Ingredients to Prepare Chè Bắp

Below are the essential ingredients for chè bắp recipe.

For the Pudding

For the Coconut Milk Sauce

Steps to Cook Chè Bắp

Let’s bring a touch of Vietnam to your dessert menu with chè bắp by following these simple steps.

Step 1: Prepare The Ingredients

Rinse the pandan leaves thoroughly. Then, fold them in half and tie them into bundles.

Remove the corn’s husk and silk (if needed). Starting from the top, make a straight cut to extract the kernels from the cob (see the included video for a better illustration).

Break the leftover corn cobs in half. Adding them during the cooking of the sweet soup will improve its sweetness and aroma.

Using a sieve, wash the tapioca pearls. Next, soak them in cold water for 20 minutes.

Step 2: Cook The Sweet Soup

Boil 1.5 quarts of water together with the corn cobs and pandan leaves for 10 minutes over medium-low heat. Cover the pot to prevent the water from evaporating.

Next, remove the corn cobs and leaves from the pot and add in the corn kernels. Give it a good stir and skim off the foam. Put the lid on and cook the sweet soup for 15 minutes over medium-low heat.

Drain the tapioca pearls and add them to the pot. Season with palm sugar and stir well. Then cover the pot and cook for 10 minutes.

Combine the cornstarch with water to make a slurry. Add the slurry to the pot. Stir well, then cut the heat and allow the sweet soup to cool a little.

Step 3: Make The Coconut Milk Sauce

Make another bowl of cornstarch slurry using 3 teaspoons of cornstarch and 3.5 tablespoons of water.

Add the coconut milk into a pot and pour in the fresh milk, pandan leaves, condensed milk, and 1 teaspoon of salt. Bring this mixture to a boil, then reduce the heat to low and pour in the cornstarch slurry.

Step 4: Serve The Dish

Wait for everything to cool a little. Then, spoon the sweet soup into a glass or bowl and top it with the coconut milk sauce. Sprinkle some grated coconut and roasted sesame seeds. Enjoy!

Important Notes When Making Chè Bắp

Though chè bắp recipe is straightforward, there are a couple of notes you should know to avoid common mistakes.

The Best Way to Serve and Store Chè Bắp

You can enjoy chè bắp warm, at room temperature, or chilled. You can omit the coconut milk sauce if preferred.

One of the things that I like most about this dessert/snack is that you can actually store it in the fridge for up to a week. You just need to keep the coconut milk sauce and the sweet soup in different containers. I don’t recommend freezing it, though, as I find the texture slightly off.

Variations of Chè Bắp to Try

One more variation of chè bắp that I recommend you try out is the Southern-inspired version. To make it, you grate the corn kernels off the cob using a box grater to create smaller pieces.

Add ¼ cup of glutinous rice to the pot after removing pandan leaves and corn cobs. Cook the rice for 10-15 minutes, then add the grated corn.

The sticky rice will thicken the soup, eliminating the need for cornstarch slurry if the consistency is suitable.

Enhance the flavor with mung beans for a nutty, earthy taste. Sift the mung beans to remove impurities, soak them in hot water for 15 minutes, and drain well. Finally, add the mung beans to the pot and simmer for 20-30 minutes before adding the corn.

FAQs

Chè Bắp – A Cornerstone Of Yummy Vietnamese Dessert

Chè bắp is a heartwarming treat that brings people together, creating unforgettable memories over shared plates. The simplicity of its ingredients and ease of preparation make it a must-try for anyone seeking to expand their culinary horizons.

I’d be thrilled to hear about your experience with today’s recipe, so please leave a comment below. Also, kindly take a moment to like this recipe and share it on your favorite social media platforms. Thank you so much!