Chè Bắp (Vietnamese Sweet Corn Pudding)

🧂 Ingredients

• 1 corn on the cob
• 2-3 pandan leaves, knotted

  (optional, or add vanilla extract near the end)
• 3 1/3 cups water

  (plus 2 tablespoons for the starch slurry)
• 2 tablespoons kudzu root starch or tapioca starch
• 2 tablespoons rock sugar

  (to taste)
• 1/4 cup sticky rice
• 1 corn on the cob
• 2-3 pandan leaves, knotted
• 4 cups water
• 2-3 tablespoons rock sugar

  (to taste)
• 1 cup coconut milk
• 1 1/2 teaspoons rock sugar

  (to taste)
• 1 teaspoon cornstarch or tapioca starch
• 1 teaspoon water

Instructions

• 1 Cut off corn kernels from the cob and set the kernels aside.
• 2 In a pot, add corn cobs, pandan leaves and 3⅓ cups of water and place over
  medium heat. Once the water starts to boil, adjust the heat to maintain a
  rolling simmer for 15 minutes.
• 3 After 15 minutes, add corn kernels to the same pot and continue to simmer for
  another 15 minutes. Skim off any foam.
• 4 After 15 minutes, discard the cobs and pandan leaves. Add sugar, taste and
  adjust to your liking.
• 5 Dissolve kudzu root starch (or tapioca starch) in 2 tablespoons of water. Add
  the starch slurry gradually to the simmering sweet corn soup while stirring to
  thicken it to your desired consistency. Transfer the sweet soup/pudding to a
  container.
• 6 Soak sticky rice in plenty of water while preparing other ingredients.
• 7 Shave the corn kernels off the cob (it is best to use a box grater – you can
  watch the video to see how to do this). Set the shaved corn aside.
• 8 In a pot, add corn cobs, pandan leaves and 4 cups of water and place over medium
  heat. Once the water starts to boil, adjust the heat to maintain a rolling
  simmer for 30 minutes.
• 9 After 30 minutes, discard the cobs and pandan leaves. Add sticky rice to the pot
  and stir until it starts to simmer again. Cook for about 10-15 minutes or until
  sticky rice has fully expanded, stirring occasionally to avoid scorching.
• 10 Add shaved corn kernels to the pot. Give everything a stir and simmer for
  another 10-15 minutes. Watch closely and stir as needed to avoid scorching,
  especially near the end. The consistency is quite like oatmeal, but you can
  adjust it to your liking.
• 11 Add sugar and stir to dissolve. Taste and adjust to your liking, then transfer
  to a container.
• 12 In a small sauce pan, add coconut milk and sugar. Bring it to a simmer (do not
  let it boil).
• 13 Dissolve tapioca starch or cornstach in 1 teaspoon of water. Then slowly add the
  starch slurry to the coconut milk while stirring to thicken it to your liking.
  Once the sauce starts to simmer again, transfer it to a container.
• 14 Vietnamese sweet corn pudding can be eaten warm, at room temperature or cold.
  Place your preferred pudding variations in serving bowls, and then drizzle
  coconut mik on top.

Nutrition Info