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Chè Bắp: Vietnamese Sweet Corn Pudding with Coconut Milk
More recipes: Vietnamese Recipes · Asian Desserts · All Asian Recipes
35 Mintotal
4servings
250kcal
VietnameseCuisine
Chè Bắp: Vietnamese Sweet Corn Pudding with Coconut Milk
Laura Chen
4
10 Minuten
25 Minuten
250
Vietnamese
Dessert
Chè Bắp is a traditional Vietnamese dessert of sweet corn and sticky rice cooked in a rich coconut milk sauce. You need one pot and about 25 minutes of simmering.
Ingredients
- 200 g sweet corn kernels (fresh or frozen)
- 100 g sticky (glutinous) rice, rinsed and soaked
- 400 ml (1 2/3 cups) coconut milk
- 100 ml (scant 1/2 cup) water
- 80 g sugar
- 1/2 teaspoon salt
- 1 tablespoon toasted sesame seeds (optional)
- 1 tablespoon chopped peanuts (optional)
Instructions
- Drain the soaked sticky rice.
- Bring the water to a boil in a pot, add the corn and sticky rice and simmer for 15 minutes.
- Stir in the coconut milk, sugar and salt and simmer for another 10 minutes, until the rice is soft and the mixture thickens a little.
- Ladle the chè into bowls and top with toasted sesame seeds and chopped peanuts, if using.
- Serve warm or chilled.
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More recipes: Vietnamese Recipes · Asian Desserts · All Asian Recipes