Chè Bắp Recipe (Vietnamese Corn Pudding Dessert)

Method5 steps · about 42 min

1. 1

   Step 1: Wash and scrub the twelve pandan leaves. Blend them very finely with 1 cup water, then strain the pandan liquid into a thick-bottomed medium pot, discarding leaf pulp.

   Uses 12 pandan leaves (washed & scrubbed thoroughly) · 1 cup water · running water for washing pandan leaves

2. 2

   Step 2: Add the rinsed, drained ⅔ cup glutinous rice, the separate 3 cups water and ½ tsp rice salt to the pandan liquid. Bring to a boil, lower to medium-low and cover to maintain a low boil 15–20 minutes until the rice is fully cooked without a tough or powdery centre. Stir only once around 9 minutes to limit starch release.

   Cook glutinous rice · 20 minUses 2/3 cup glutinous rice (rinsed and drained) · 3 cups water · 1/2 tsp salt · Twelve washed leaves blended with one cup water; leaf pulp strained out

3. 3

   Step 3: Add 500 g raw corn kernels, 100 g sugar, the FIRST 200 mL coconut-cream portion, 1 tsp vanilla and the two knotted pandan leaves. Add one or two drops artificial pandan extract only if you want deeper colour. Bring to a boil, then simmer about 10 minutes until the corn is fully cooked. Remove the whole knotted leaves.

   Simmer corn · 10 minUses 500 grams yellow corn kernels (raw (~2-3 cups)) · 100 grams sugar · 200 ml coconut cream (~1/2 can) · 1 tsp vanilla extract or powder · 2 pandan leaves (tied into ~3" large knots so it fits in the pot without cutting) · 1–2 drops artificial pandan extract, optional colour · Rinsed rice cooked 15–20 minutes in pandan water, three cups water and rice salt

4. 4

   Step 4: For optional extra thickness, mix 1 tbsp starch with its 2 tbsp water until smooth. Stir this slurry into the cooked pudding and bring to a boil while stirring; turn off the heat once thickened. Omit or adjust the slurry if the rice has already thickened the pudding enough.

   Uses 1 tbsp tapioca or corn starch · 2 tbsp water · Corn cooked with rice, 100 g sugar, the first 200 mL cream, vanilla and knotted leaves

5. 5

   Step 5: In a separate saucepan, mix the SECOND 200 mL coconut-cream portion with 2 tbsp sugar, ⅓ tsp salt, ½ tbsp starch and ½ tsp vanilla while still cold so the starch disperses. Bring to a boil while stirring, then turn off the heat and keep covered until serving. Divide the pudding among eight small bowls and add this coconut topping only when serving, leaving it on the side if preferred.

   Uses 200 ml coconut cream (remaining ~1/2 can) · 2 tbsp sugar · 1/3 tsp salt · 1/2 tbsp tapioca or corn starch · 1/2 tsp vanilla extract or powder · Pudding thickened with optional slurry; whole knotted pandan leaves removed