Dessert

Creamy Che Bap: Vietnamese Sweet Corn Pudding Recipe

Name: Creamy Che Bap: Vietnamese Sweet Corn Pudding Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vietnamese
Ingredients: 4 ears corn; 4 cups water; ¾ cup glutinous rice; 1 can coconut milk (13.5 oz); 4 pandan leaves, tied into a knot; ¼ tsp salt; Kernels from 4 ears of corn; ¼ cup granulated sugar; ¼ tsp salt; 1 can coconut milk (13.5 oz); 2 tbsp granulated sugar; ¼ tsp salt; 2 tsp corn starch; 2 tbsp water

ByClara Bennett November 29, 2025November 29, 2025

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Introduction

Creamy Che Bap, or Vietnamese Sweet Corn Pudding, is a comforting dessert that combines the natural sweetness of corn with rich coconut milk and chewy glutinous rice. This warm, velvety pudding is perfect for cozy evenings or as a unique treat to impress family and friends.

A clear glass bowl with scalloped edges holds a creamy white dessert mixed with bright yellow corn kernels, topped with a dark green leaf and sprinkled with light brown sesame seeds. A detailed silver spoon rests inside the bowl, its handle extending outwards. The bowl is set on a white marbled surface, with some sesame seeds scattered around it, and another similar bowl is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ears corn
4 cups water
¾ cup glutinous rice
1 can coconut milk (13.5 oz), divided
4 pandan leaves
¼ tsp salt, divided
2 tbsp granulated sugar, divided
2 tsp corn starch
2 tbsp water

Instructions

Step 1: Trim the kernels off the corn ears by standing each ear on a plate and slicing downward with a knife to remove kernels in strips.
Step 2: Place the corn cobs in a pot with 4 cups of water. Cover and bring to a simmer, then let simmer gently for 30 minutes.
Step 3: While the cobs are simmering, rinse the glutinous rice 4 to 5 times under cold water until the water runs clear.
Step 4: After 30 minutes, remove the corn cobs from the pot. Add the rinsed glutinous rice, 1 can of coconut milk, tied pandan leaves, and the corn kernels to the pot. Cover and simmer for 15 to 20 minutes until the rice is tender and fully cooked.
Step 5: Remove the pot from heat. Stir in 2 tablespoons of granulated sugar and ¼ teaspoon of salt. The pudding will be slightly watery now but will thicken as it cools. Adjust sweetness by adding more sugar if desired.
Step 6: To make the coconut sauce, combine the remaining can of coconut milk, 2 tablespoons of granulated sugar, and ¼ teaspoon of salt in a saucepan. Bring to a simmer over medium heat.
Step 7: Mix the corn starch with 2 tablespoons of water to create a slurry. Slowly add this to the simmering coconut sauce, stirring constantly until thickened. Remove from heat immediately.
Step 8: Serve the Che Bap warm in small bowls. Spoon the thickened coconut sauce over the pudding and enjoy.

Tips & Variations

Use fresh pandan leaves for the best aroma; if unavailable, a small splash of pandan extract can be a substitute.
For a creamier texture, stir in a little extra coconut cream before serving.
Adjust sugar according to your sweetness preference—some like it less sweet to balance the coconut flavor.
Try topping with toasted coconut flakes or a sprinkle of sesame seeds for added texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave, stirring occasionally. The pudding may thicken when cold; add a splash of coconut milk or water when reheating to loosen the texture.

How to Serve

The image shows a glass bowl with a scalloped rim filled with a creamy white dessert with visible layers of translucent small tapioca pearls at the bottom, bright yellow corn kernels scattered throughout the middle, and a few toasted sesame seeds sprinkled on top. A dark green pandan leaf is partially submerged on the side. A silver ornate spoon rests inside the bowl, scooping up a mix of tapioca pearls and corn in the creamy liquid. The bowl is placed on a white marbled surface with another similar bowl slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn kernels can be used if fresh corn is unavailable. You can skip simmering the cobs and add the frozen kernels directly with the rice and coconut milk. Adjust cooking time as needed.

Is it necessary to use glutinous rice?

Glutinous rice gives this pudding its signature chewy and sticky texture. Using regular rice will result in a different consistency, so it’s best to use glutinous rice for an authentic experience.