Vietnamese Sweet Corn Pudding Recipes

23 TOP VIETNAMESE DESSERTS (+VIETNAMESE COFFEE)

23 Top Vietnamese Desserts (+Vietnamese Coffee) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories Dessert

Time 33m

Number Of Ingredients 3

Ingredients

3 Tbsp. ground Vietnamese coffee
2 Tbsp. sweetened condensed milk
7 oz. water that is nearly boiling

Steps:

Make your coffee using a French press or another machine, allowing the coffee to bloom.
Add the milk to a mug and pour your coffee over it.
Stir until well mixed and enjoy.

Nutrition Facts : Calories 347 kcal, ServingSize 1 serving

CHè BắP (VIETNAMESE SWEET CORN PUDDING) RECIPE - (3.8/5)

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

Provided by á-4939

Number Of Ingredients 8

Ingredients

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.

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