Best Sweet Corn Pudding Che Bap Recipes

Chè Bắp (Vietnamese Sweet Corn Pudding) Recipe - (3.8/5) image

Provided by á-4939

Number Of Ingredients 8

3 large ears corn, shucked
4 cups water
2 pandan leaves, tied together and knotted (optional)
1/4 cup small tapioca pearls
2 (14-ounce) cans coconut milk
1/2 cup granulated sugar
Pinch salt
2 tablespoons toasted sesame seeds

Steps:

Stand each ear of corn up in a bowl and, holding it sturdy, run a sharp chef's knife down the length of the ear to shave off the kernels. Set the kernels aside. Combine the corn cobs, pandan leaves (optional), and water in a pot and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Meanwhile, place tapioca pearls in a small bowl, cover with cold water by 1/2 inch and let stand. Remove corn cobs and pandan leaves from the pot and discard. Add coconut milk, corn kernels, sugar, and a pinch of salt to the pot and stir to combine. Return to a boil and then simmer until corn is tender, about 10 minutes. Taste and adjust sugar and salt, if desired. Stir tapioca pearls into the pot and simmer for 2 minutes. Remove from heat to cool. Can refrigerate for up to 2 days. If it gets too thick and gloppy, thin it with water. Serve warm or cold in bowls or glasses. Garnish with sesame seeds just before serving.

Sweet Corn Pudding: Che Bap image

Provided by Food Network

Categories dessert

Time 1h48m

Yield 4 servings

Number Of Ingredients 6

12 young white corn
1 cup dried peeled yellow mung beans (lentils), soaked in water for 1 hour and then drained*
4 cups coconut milk* (See Cook's Notes)
5 1/2 ounces sugar
1 cup coconut cream*
1 tablespoon toasted white sesame seeds

Steps:

Peel the husks off the corn and shave the corn into a bowl with a sharp knife. In a large pot, add the mung beans and coconut milk. Bring the mixture to a boil, then reduce to medium heat and simmer for 20 minutes, or until the mung beans soften. Add the shaved corn and stir for 5 minutes, or until the pudding thickens. Reduce the heat to low and simmer for 10 more minutes, or until the corn softens. Now add the sugar and coconut cream, and stir again. Cook for a further 3 minutes, and then transfer to small bowls and garnish with a sprinkle of toasted sesame seeds.