Vietnamese Sweet Corn Pudding (Che Bap)

This easy che bap recipe is a Vietnamese sweet corn pudding made with fresh corn, fragrant pandan, and creamy coconut milk.

Course Dessert

Cuisine Vietnamese

Keyword che bap recipe, corn pudding, Vietnamese corn

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 206kcal

Author Megan

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.

See the What I Learned From Testing This Recipe section for more guidance.