Creamy Che Bap: Vietnamese Sweet Corn Pudding Recipe
Creamy Che Bap is a traditional Vietnamese sweet corn pudding featuring tender corn kernels and chewy glutinous rice simmered in fragrant coconut milk infused with pandan leaves. This comforting dessert is topped with a rich coconut sauce thickened with cornstarch, creating a smooth and luscious finish. Perfect for a warm treat or light dessert, this recipe balances natural sweetness with a creamy texture that’s effortlessly delightful.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
Main Pudding 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
Corn Kernels and Seasoning
- Kernels from 4 ears of corn
- ¼ cup granulated sugar
- ¼ tsp salt
Coconut Sauce
- 1 can coconut milk (13.5 oz)
- 2 tbsp granulated sugar
- ¼ tsp salt
- 2 tsp corn starch
- 2 tbsp water
Instructions
- Prepare the corn kernels: Stand the ears of corn on a plate and slice off the kernels using a knife, making strips of kernels. Set aside the kernels for later use.
- Simmer the corn cobs: Place the empty corn cobs in a pot with 4 cups of water. Cover and bring the water to a simmer. Let the cobs simmer gently for 30 minutes to infuse the water with corn flavor.
- Rinse the glutinous rice: While the corn cobs simmer, rinse ¾ cup of glutinous rice under cold water 4–5 times until the water runs clear, removing excess starch.
- Cook the rice and pudding base: Remove the corn cobs from the simmering water. Add rinsed glutinous rice, 1 can of coconut milk, the tied pandan leaves, and the reserved corn kernels to the pot. Cover and simmer for 15–20 minutes, stirring occasionally until the rice is cooked through and tender.
- Sweeten the pudding: Remove the pot from heat. Stir in ¼ cup granulated sugar and ¼ teaspoon salt. The pudding will be slightly watery now but will thicken as it cools. Taste and adjust sweetness by adding more sugar if preferred.
- Prepare the coconut sauce: In a separate saucepan, combine 1 can of coconut milk, 2 tablespoons of granulated sugar, and ¼ teaspoon salt. Warm the mixture over medium heat, bringing it to a gentle simmer.
- Thicken the coconut sauce: Mix 2 teaspoons of cornstarch with 2 tablespoons of water to form a slurry. Slowly add this slurry to the simmering coconut milk mixture, stirring continuously. Once slightly thickened, remove from heat.
- Serve the dessert: Ladle the warm Che Bap pudding into small serving bowls. Spoon the thickened coconut sauce on top. Serve immediately and enjoy the creamy, sweet flavors.
Notes
- Using pandan leaves adds a subtle fragrance authentic to Vietnamese cuisine, but you can omit if unavailable.
- The pudding thickens as it cools; if too thick, reheat gently with a splash of water or coconut milk.
- Glutinous rice is essential for the sticky, chewy texture; regular rice will not produce the same result.
- Adjust sweetness according to taste, especially if your canned coconut milk is sweetened.
- To make the dish vegan, ensure the ingredients are plant-based and free from additives.
Keywords: Vietnamese sweet corn pudding, Che Bap, coconut pudding, glutinous rice dessert, pandan dessert, creamy corn pudding
