HOW TO MAKE CHE BAP - VIETNAMESE CORN PUDDING DESSERT - SWEET AND SALTY COCONUT MILK - CHÈ BẮP

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories and is dairy-free.

tapioca pearls

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain alternative.

Cut the corn horizontally to remove the kernels from the cob.

Boil water in a pot with a few pandan leaves for around 30 minutes.

Soak 1-2 cups of tapioca pearls in lukewarm water for 10-15 minutes, then strain and set aside.

In a pot, combine 2 cans of coconut milk, 1 cup of water, a few pandan leaves, 3-4 tablespoons of sugar, and 1 teaspoon of salt. Simmer for 10 minutes.

Remove the pandan leaves from the coconut mixture and add 2 tablespoons of tapioca pearls. Simmer on low heat for another 5 minutes.

Remove the corn cobs and pandan leaves from the pot, then add the corn kernels.

Add 5-6 ounces of rock sugar and 1 teaspoon of salt to the pot. Let it boil and simmer for about 10 minutes, skimming off bubbles that float to the top.

Add the remaining tapioca pearls to the mixture.

Mix tapioca starch with a little water and add it to the pudding until it reaches the desired thickness.

Chill the pudding in the fridge overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens