Do you know Vietnamese Corn Pudding Dessert ??? Chè bắp recipe – 99 percent sure that I learned this from my mum, however I’m an obsessive control fanatic.
One of the biggest advantages I enjoy when cooking at home is the control. It is possible to control everything from the method time, the timing, ingredient proportions and the quality of the ingredients and hygiene. Everything. I love dining out at restaurants, but the control of all the small details draws me back to making meals at home as this recipe for dessert.
Che bap is one of the most popular Vietnamese dessert that is (almost) an all-in-one recipe, which makes it very easy to make by cooking on the stove. It is packed with flavors that I love in one dish including pandan, corn, and creamy coconut cream.
This recipe is enough to make eight small bowls, but it can be increased. It is possible to prepare this in advance, and then heat it up quickly for a delicious after dinner snacks too!
The rice that is a glutinous
The glutinous rice that is sometimes referred to as sweet rice serves as the backbone, the bulk and the texture of this sweet treat. Avoid using regular long grain or short grain rice that is often referred to as stickier. This isn’t the best kind and the result won’t look right.
Making the rice exactly right is essential in this recipe as it is the main ingredient of the dessert. If you cook it too long, it will result in soup. Cook not enough and you’ll end up with the crunchy, starchy rice. Not good.
The sticky rice is utilized in many other recipes for desserts and meals as well. If you’d like to master the art of cooking the rice on its own read my article for how to quickly, and effortlessly make the sticky rice.
The corn for Che Bap recipe
In terms of ratio, the classic corn-on-the cob is a second, but it’s what the dessert’s name refers to. Find corn in season that’s naturally sweet, and you’ll be able to give a more savory flavor to this dish rather than trying to compensate by adding sugar.
It is possible to add the raw corn kernels straight to the cooker for this recipe, instead of cooking it. Go to my other blog in case you’re looking for the convenience of a corn snack yourself
The pandan leaves
I’ve talked about the amazing aroma and taste of genuine padan leaves * using them in recipes like Bánh kẹp lá dứa, pandan sticky rice and Chè chuối (banana coconut, coconut and the tapioca pudding). This recipe also showcases the leaves beautifully.
Find fresh leaves as often as you can, however most of the time, you’ll be able to locate good quality leaves within the section for freezers at your Southeast Asian supermarket. It requires a lot of leaves to make an even green hue, therefore we cheat by using the addition of a few drops of extracts of the artificial pandan leaves.
If you’ve visited Vietnamese dessert shops, you might have seen this dish too however it’s usually transparent and not green, with yellow corn, however make sure that it’s exactly the same thing and is much more delicious if it’s made fresh!
This recipe yields approximately 7-8 small bowls that are suitable for you to share or put in the fridge and enjoy it for 5 days at the most. Don’t mix in the coconut cream until ready serve! I prefer it to be slightly on the side, so that you can change the ratios for each bite and also keep the flavor somewhat distinct from. mixing everything together.
Have you ever eaten Yogurt Sticky Black Pudding (Sữa Chua Nếp Cẩm)?
Vietnamese Corn Pudding Dessert (Chè Bắp Recipe)
Equipment
- Medium size pot, more thick is more effective
- blender
- Small sauce pan
- small mixing bowl
Ingredients
PANDAN WATER
- 12 pandan leaves cleaned and scrubbed thoroughly
- 1 cup of water
RICE
- 3 cups of water
- 1/3 cup of glutinous rice washed and drain
- 1/2 teaspoon salt
SUPPORTING CAST
- 500 grams of yellow corn kernels in raw form (~2-3 cups)
- 100 grams sugar
- 200 milliliters coconut cream(1/2 can)
- 1 tsp vanilla extract or powder
- 2 Pandan leaves knotted into 3" large knots to ensure it will fit inside the pot without cutting
Thicker
- 1 tablespoon tapioca or corn starch
- 2 tbsp of water
COCONUT CREAM TOPPING
- 200 milliliters coconut cream remaining
- 1/2 of remaining 1/2
- 1/3 teaspoon salt
- 2 tablespoons sugar
- 1/2 tsp vanilla extract or powder
- 1/2 tbsp of tapioca or corn starch
Instructions
- Wash and scrub the pandan leaves. Then blend with water until perfectly blended. Strain the pandan water and pour it to a large, thick size pot.
- Add the remaining rice ingredients, and bring to a boil over high heat and then reduce the heat to medium-low and close the lid to ensure a steady boiling. The rice should be cooked for about 15 minutes or until the glutinous rice has completely cooked and not becoming difficult or hard (test with a bite of a grain or by smacking the grain with your fingertips). The goal is to get it the rice being cooked to the point of being 'aldente however not as soft as porridge made of rice. Stir the pot only after 9 minutes because too much stirring can release excessive starch.
- Incorporate all supporting cast ingredients, the heat up to high, and bring it to a boil. Once it is at a boiling point reduce the heat to medium and keep it at a simmer for approximately 10 minutes or till the corn has completely cooked.in a bowl, mix ingredients to make a thinner until well blended, and then add into the saucepan. Increase the heat to high and stir continuously. Once it reaches a point of boiling, turn off the heat. This is a choice depending on your preference for thickness (or the amount of starch released from it was released)-you can adjust the amount up or down as you need to however note that the those properties that thicken the starch do not take effect until the water has reached a boil.
- Utilizing a small sauce pot In a small saucepan, mix in a small sauce pan the Coconut Cream topping components and cook on high continually stirring. When the mixture reaches a boil then turn off the heat. Make sure to cover this afterward until you are it is ready to serve, to avoid the top layer of the sauce from thickening.
