Vietnamese Sweet Corn Pudding Recipes

VIETNAMESE SWEET CORN PUDDING

Steps:

• Cut off corn kernels from the cob and set the kernels aside.
• In a pot, add corn cobs, pandan leaves and 3⅓ cups of water and place over medium heat. Once the water starts to boil, adjust the heat to maintain a rolling simmer for 15 minutes.
• After 15 minutes, add corn kernels to the same pot and continue to simmer for another 15 minutes. Skim off any foam.
• After 15 minutes, discard the cobs and pandan leaves. Add sugar, taste and adjust to your liking.
• Dissolve kudzu root starch (or tapioca starch) in 2 tablespoons of water. Add the starch slurry gradually to the simmering sweet corn soup while stirring to thicken it to your desired consistency. Transfer the sweet soup/pudding to a container.
• Soak sticky rice in plenty of water while preparing other ingredients.
• Shave the corn kernels off the cob (it is best to use a box grater - you can watch the video to see how to do this). Set the shaved corn aside.
• In a pot, add corn cobs, pandan leaves and 4 cups of water and place over medium heat. Once the water starts to boil, adjust the heat to maintain a rolling simmer for 30 minutes.
• After 30 minutes, discard the cobs and pandan leaves. Add sticky rice to the pot and stir until it starts to simmer again. Cook for about 10-15 minutes or until sticky rice has fully expanded.
• Add shaved corn kernels to the pot. Give everything a stir and simmer for another 10-15 minutes. Watch closely and stir as needed to avoid scorching, especially near the end. The consistency is quite like oatmeal, but you can adjust it to your liking.
• Add sugar and stir to dissolve. Taste and adjust to your liking, then transfer to a container.
• In a small sauce pan, add coconut milk and sugar. Bring it to a simmer (do not let it boil).
• Dissolve tapioca starch or cornstach in 1 teaspoon of water. Then slowly add the starch slurry to the coconut milk while stirring to thicken it to your liking. Once the sauce starts to simmer again, transfer it to a container.
• Vietnamese sweet corn pudding can be eaten warm, at room temperature or cold. Place your preferred pudding variations in serving bowls, and then drizzle coconut mik on top.

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

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.