Vietnamese Sweet Corn Pudding, known as Chè Bắp, is a delightful dessert that captures the essence of Vietnamese culinary tradition. This dish is a harmonious blend of sweet, creamy, and savory flavors, making it a unique treat. Made primarily from sweet corn, coconut milk, and tapioca pearls, Chè Bắp is a comforting and versatile dessert that can be enjoyed either warm or chilled, making it perfect for any season.
Originating from Vietnam’s rich and diverse culinary culture, this pudding has a special place in the hearts of many. It’s not only a dessert but also a part of family gatherings and festive celebrations, symbolizing togetherness and joy. The sweetness of the corn combined with the creamy texture of coconut milk creates a luscious base, while the tapioca pearls add a delightful chewiness, offering a contrast in textures that is truly pleasing to the palate.
Whether you’re new to Vietnamese cuisine or a long-time enthusiast, Chè Bắp is a must-try. Its simplicity, combined with its depth of flavor, showcases the ingenuity of Vietnamese cooking, inviting you to explore more of this rich culinary tradition.
What is Sweet Corn Pudding (Chè Bắp)?
Chè Bắp literally translates to “corn sweet soup” in Vietnamese. It is a sweet and comforting dessert soup made from corn and sticky glutinous rice cooked in a lightly sweetened broth.
There are two main variations:
- Northern Vietnam: The corn is cut off the cob and used as kernels in the soup.
- Southern Vietnam: The corn is thinly shaved off the cob and the soup also contains sticky rice.
Dietary Aspects
One of the best things about Chè Bắp is that it is:
- Vegan: Dairy-free and made without any animal products.
- Gluten-Free: Naturally gluten-free.
- Refreshing: A light and healthy dessert option.
Brief History
Chè Bắp likely originated as a simple countryside dessert made from fresh sweet corn and rice – two staple agricultural crops in Vietnam. Its popularity spread across the country over the centuries, with the addition of coconut milk becoming more common.
Ingredients For Sweet Corn Pudding
Chè Bắp only requires a handful of easy-to-find ingredients.
There are two main components:
Sweet Corn Soup
- Corn cobs
- Glutinous rice
- Water
- Sugar
- Optional: Pandan leaves
Coconut Milk Sauce
- Coconut milk
- Sugar
- Salt
- Cornstarch
Instructions For Sweet Corn Pudding
Making authentic Chè Bắp is easy and only takes about 30-45 minutes from start to finish.
It involves first making a lightly sweetened corn broth, cooking the glutinous rice, and finally combining everything together with coconut milk.
Making the Sweet Soup
- Prepare the corn: Shuck corn cobs. For Northern style – cut kernels off cobs. For Southern – use a sharp knife to shave corn into thin slices off the cob.
- Make corn broth: Bring corn cobs and water to a boil in a pot. Reduce heat and simmer for 15 minutes.
- Cook glutinous rice: Wash rice and soak for 30 minutes. Drain then add to a steamer basket. Steam rice over boiling water for 15 minutes.
- Simmer soup: Discard corn cobs. Add corn kernels/shavings to broth. Gently simmer for 5 more minutes.
- Season: Add sugar to taste. Start with 2-3 tablespoons and add more as desired. You can also add pandan leaves or pandan extract for flavor.
Making Coconut Milk Sauce
- Heat coconut milk: Add 1 can coconut milk to a small pot with 2 tablespoons sugar and pinch of salt. Whisk often over medium heat.
- Thicken: Make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water. Slowly drizzle slurry into simmering coconut milk while whisking continuously until thickened.
- Remove from heat.
Tips and Substitutions
- Add sugar gradually to control sweetness. Start with less and adjust to preference.
- Substitute pandan extract or vanilla extract if fresh pandan leaves are unavailable.
- For best texture, make sure rice is cooked through but still pleasantly chewy. Avoid overcooking.
- If soup is too thick, thin out with more water. If too thin, mix cornstarch slurry and add gradually.
Customizations
One of the great things about Chè Bắp is how customizable it is:
- Fruits: Jackfruit, durian, lychee, and mango pair deliciously.
- Nuts: Toasted peanuts, almonds, or coconut flakes add crunch.
- Spices: A touch of cinnamon, star anise, or ginger spice it up.
Get creative with mix-ins to make it your own.
Serving Suggestions
Chè Bắp can be served:
- Warm or chilled
- With or without coconut milk topping
- Garnished with fruits, nuts, or herbs
- In individual bowls or family-style
For a beautiful presentation:
- Spoon rice into the bottom of a glass.
- Carefully pour in corn broth halfway up.
- Top with coconut sauce and garnish with mint.
Storage For Sweet Corn Pudding
- Store coconut milk topping separately from the soup base.
- Refrigerate all components separately.
- Consume within 5 days for best quality and freshness.
- Chè Bắp does not freeze well.
Conclusion
Chè Bắp, the quintessential Vietnamese sweet corn and sticky rice pudding, truly exemplifies the creativity and simplicity of Vietnamese desserts. With just a few pantry ingredients, it comes together into a beautifully balanced sweet and creamy treat.
Beyond being refreshing and tasty, this gluten-free, vegan dessert also has cultural significance in Vietnam. It represents the importance of fresh, local ingredients in Vietnamese cuisine.
Part of the magic is in the versatility – endlessly adaptable with different fruits, spices, and textures. Make it your own with personalized tweaks and enjoy this taste of Vietnam.
Savor the sweet and chewy corn and rice topped with silky coconut milk. Let it transport you right to the lush countryside of Vietnam with each soothing spoonful. Chè Bắp is sure to satisfy your cravings and leave you planning your next batch.
Ingredients
- Ingredients
- 4 ears corn
- 1/2 cup glutinous rice
- 6 cups Water
- 5 tablespoons Sugar
- 1/4 teaspoon salt
- 5 pandan leaves
- For the Coconut Milk Topping:
- 13.5 ounces coconut milk
- 1/4 cup Sugar
- 1/4 cup salt
- 1 tablespoon tapioca pearls
- Toasted sesame seeds
- Additional Options:
- Jackfruit
- Sliced almonds
- Chopped peanuts
Instructions
- Cut the kernels off the corn cobs. You can use a sharp knife or a box grater to remove the kernels. In a large pot, combine the corn cobs, pandan leaves (if using), and water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the corn kernels are tender and the broth is fragrant. Remove the corn cobs and pandan leaves from the pot. Strain the broth into a clean pot, discarding the solids.
- Rinse the sweet rice in cold water until the water runs clear. Add the rinsed rice to the pot of corn broth. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the rice is translucent and cooked through.
- In a small bowl, whisk together the rice flour, tapioca starch, and ⅓ cup of water to form a slurry. Slowly stir the slurry into the pot with the rice and corn broth. Bring the mixture back to a simmer and cook for 2-3 minutes, or until the pudding thickens slightly.
- In a saucepan, combine the coconut milk, sugar, salt, and cornstarch. Whisk until the cornstarch is dissolved. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a simmer. Reduce heat and simmer for 1-2 minutes, or until the sauce is translucent.
- Spoon the chè bắp into bowls. Pour the coconut milk topping over the pudding. Garnish with toasted sesame seeds (optional) and serve warm or chilled.
Notes
- You can adjust the amount of sugar to your taste.
- If you don’t have pandan leaves, you can omit them. However, they add a lovely floral aroma to the pudding.
- To toast the sesame seeds, heat a dry skillet over medium heat. Add the sesame seeds and cook, stirring constantly, until golden brown. Be careful not to burn the sesame seeds.
- Chè bắp can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Vietnamese Sweet Corn Pudding (Chè Bắp)
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 420 | |
% Daily Value* | ||
Total Fat 20 | 30.8% | |
Saturated Fat 15 | 75% | |
Trans Fat 0 | ||
Cholesterol Minimal | 0% | |
Sodium 120 | 5% | |
Total Carbohydrate 55 | 18.3% | |
Dietary Fiber 2 | 8% | |
Sugars 27 | ||
Protein 3 |
Vitamin A Low | Vitamin C Low | |
Calcium Low to moderate | Iron Low |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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