This easy che bap recipe is made with fresh sweet corn, fragrant pandan, and a silky coconut milk topping.
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This Vietnamese sweet corn pudding, or che bap, is a comforting Vietnamese dessert made with tender sweet corn simmered in a fragrant pandan-infused broth and finished with a rich, creamy coconut milk sauce. It’s naturally sweet, silky, lightly thickened, and delicious served warm or chilled.
Whenever it’s corn season, I always have to make a fresh batch of this corn dessert. I love corn. It’s great in a savory dish like my Korean corn cheese and Chinese chicken corn soup, but it’s even better as a dessert. The natural sweetness and savoriness of corn are unmatched by any other vegetable. My version skips the glutinous rice and uses tapioca starch instead for a silky pudding that highlights the flavor of the corn.
You can find all the ingredients for this Vietnamese sweet corn pudding recipe at your local grocery store. Full measurements and links to everything I used are in the recipe card below.
Sweet Corn Pudding
Sweet Corn on the Cob: I always use fresh, sweet corn for the best flavor and texture. Remember to save the cobs for the richest corn flavor.
Water: is the base of the pudding.
Granulated Sugar: adds more sweetness to the dessert. I recommend tasting and adjusting this at the end.
Salt: enhances and balances the sweetness of the corn.
Tapioca Starch: thickens the pudding for its signature glossy, thickened texture.
Coconut Milk Sauce
Coconut Milk: I always use full-fat canned coconut milk for a rich and creamy sauce. My favorite brand to use is Chef’s Choice.
Sugar: lightly sweetens the coconut milk.
Salt: balances the sweetness and enhances the coconut milk flavor.
Tapioca Starch: lightly thickens the coconut milk.
Substitutions and Variations
Corn: frozen or canned sweet corn will work well in a pinch. If using canned corn, I recommend draining it before adding it to the pudding.
Cornstarch: an alternative to tapioca starch for thickening. However, it will create a less glossy texture.
Toasted Sesame seeds: are great for added garnish and texture.
How to Make
Here are the step-by-step instructions for how to make this che bap recipe.
Remove the husks from the corn and slice the kernels off the cob.
In a medium-sized pot, add water, corn cobs, and pandan leaves. Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes. Then discard the cobs and pandan leaves.
Add the corn, sugar, and salt and simmer until the corn is tender.
In a small bowl, mix the tapioca starch water until dissolved.
Slowly add the slurry into the pot while stirring, and cook until thickened and glossy.
In a small pot, combine the coconut sauce ingredients and bring to a gentle simmer. In a separate bowl, dissolve the tapioca starch in water. When the coconut milk simmers, drizzle in the slurry and cook until the sauce is slightly thickened.
Ladle the sweet corn pudding into bowls and drizzle the coconut milk sauce on top.
What I Learned Testing This Recipe
Cook the corn cobs for more flavor. Since corn is naturally light in flavor, I’ve learned that cooking the cob adds a deeper layer of corn flavor.
Use sweet corn: Since this is a dessert, I recommend using corn labeled “sweet corn” for the best sweet flavor.
Add the slurry slowly. The tapioca starch thickens quickly, so slowly drizzle it into the pudding while stirring continuously to prevent any clumps from forming.
Adjust the sweetness to taste. Fresh corn sweetness will vary so I recommend tasting and adjusting the sugar levels to taste.
Avoid boiling the coconut milk. Boiling coconut milk can cause it to separate and create an uneven texture. Cook the coconut milk only until it steams and reaches a gentle simmer.
Storage Instructions
You can store any leftover Vietnamese sweet corn pudding in an airtight container in the refrigerator for up to 3-4 days. I recommend storing the corn pudding and coconut sauce separately.
Reheat: If you are serving it warm, reheat the pudding in a small saucepan over medium heat, stirring occasionally. Reheat the coconut sauce separately over low heat, stirring until smooth.
Serving Suggestions
I like to serve che bap on its own as a dessert or afternoon pick-me-up, drizzled with a healthy amount of coconut sauce and topped with toasted sesame seeds. Pair it with a cup of Vietnamese coffee to balance the sweetness. You can serve it warm or cold, based on your preference.
FAQ
Can I make this che with glutinous rice?
Yes! My recipe doesn’t include glutinous rice for a quicker and silkier texture, but other versions do. You can add glutinous rice for a thicker, chewier texture.
Can I use frozen or canned corn?
Yes! You can use frozen corn or canned sweet corn. However, you won’t get the same level of depth as with fresh corn because the leftover cobs are simmered to create the corn-enriched broth.
Is this che bap gluten free?
Yes! This recipe is gluten-free because it uses tapioca starch, which is gluten-free.
Shuck the corn. Remove the husks and silk. Stand the corn upright on a cutting board and carefully slice downward with a sharp knife to remove the kernels. Set the kernels aside and reserve the corn cobs.
Make corn broth. In a medium-sized pot, bring 4 cups of water, the corn cobs, and pandan leaves to a boil. Once boiling, cover and reduce the heat to a simmer for 15 minutes. Remove and discard the corn cob and pandan leaves.
Add corn. Next, add the corn, sugar, and salt, and simmer for 8-10 minutes or until the corn is tender.
Make tapioca starch slurry. In a small bowl, combine the tapioca starch and 2 1/2 tablespoons of water until completely dissolved.
Thicken the pudding. Slowly add the tapioca starch slurry to the pot while stirring, and mix until combined and thickened, about 1-2 minutes, or until glossy. Remove from heat.
Make coconut sauce. In a small pot, combine the coconut milk, sugar, and salt and bring to a soft, gentle simmer. Do not let it reach a boil. In a separate bowl, dissolve the tapioca starch in water. When the coconut milk simmers slowly, drizzle the slurry in and cook until the sauce is smooth and slightly thickened.
Serve. Ladle the sweet corn pudding into individual bowls and drizzle the coconut milk sauce over the top. Serve warm or chilled.
Notes
See the What I Learned From Testing This Recipe section for more guidance.
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