Authentic Vietnamese Sweet Corn Pudding (Chè Bắp) Recipe

Ingredients

1 cup of dried corn kernels
1/2 cup of glutinous rice
1.5 liters of water
1 cup of granulated sugar
1 can (13.5 oz) of coconut milk
1/2 teaspoon of salt
2 tablespoons of cornstarch
4 tablespoons of cold water

Steps and instructions

Soak the corn kernels and glutinous rice in water for at least 4 hours, or preferably overnight.
Drain the corn and rice. Rinse under cold water and drain again.
In a large pot, add the soaked corn, rice, and 1.5 liters of water. Bring to a boil over high heat.
Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer for about 1.5 hours. Stir occasionally to prevent the ingredients from sticking to the bottom of the pot.
Add the sugar, coconut milk, and salt into the pot. Stir well to combine.
In a small bowl, mix the cornstarch with cold water to create a slurry.
Gradually add the cornstarch slurry into the pot, stirring constantly. Continue to cook for another 15 minutes, or until the pudding thickens to your liking.
Remove the pot from the heat. Let the Chè Bắp cool before serving.

Tools for making

Large pot - Used to cook the Chè Bắp
Small bowl - Used to mix the cornstarch with cold water
Stirring spoon - Used to stir the ingredients while cooking
Measuring cup - Used to measure the corn kernels, rice, water, sugar, and coconut milk

Recipe variations

Adding cooked tapioca pearls for a chewy texture
Using coconut cream instead of coconut milk for a richer flavor
Adding pandan leaves or pandan extract for a fragrant twist
Adding cooked black or red beans for added color and flavor
Using sweetened condensed milk instead of granulated sugar for a creamier taste
Adding diced fruits like mangoes, jackfruit, or lychee for a tropical touch
Using different types of corn, such as sweet corn or baby corn
Adding a splash of vanilla extract for a hint of sweetness
Using alternative sweeteners like honey or agave syrup
Garnishing with crushed peanuts or toasted sesame seeds for added crunch

Recipe overview

Chè Bắp is a traditional Vietnamese dessert that's delightfully sweet and incredibly satisfying. Made from a base of dried corn kernels and glutinous rice, this dish is a beautiful blend of textures and flavors. A hint of coconut milk adds a tropical touch, while the corn and rice create a hearty and comforting consistency. This recipe is fairly easy to follow and requires minimal prep work, although you will need some patience as the ingredients simmer and slowly transform into a delicious pudding. The result is a dessert that's not overly sweet and perfect for serving at the end of a meal or as a snack. Enjoy a taste of Vietnam with this authentic Chè Bắp recipe!

Common questions

Can I use canned corn instead of dried corn kernels?
Yes, you can use canned corn as a substitute for dried corn kernels. However, the texture and taste of the Chè Bắp might be slightly different.
Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for achieving the sticky and chewy texture of Chè Bắp. Regular rice will not yield the same results.
Can I use a different sweetener instead of sugar?
Yes, you can use alternative sweeteners like honey or agave syrup. However, keep in mind that it will alter the taste of the dessert.
Can I make Chè Bắp ahead of time?
Yes, you can make Chè Bắp ahead of time and store it in the refrigerator. Just make sure to let it cool completely before transferring it to an airtight container.
Can I freeze leftover Chè Bắp?
Yes, you can freeze Chè Bắp. Portion it into individual containers or freezer bags and store them in the freezer for up to 3 months. Thaw in the refrigerator before reheating.

Serving dishes and utensils

Large pot - for cooking the corn and rice mixture
Wooden spoon - for stirring the ingredients while cooking
Small bowl - for mixing the cornstarch with water to create a slurry
Serving bowls - for serving the Chè Bắp
Soup ladle - for scooping and serving the Chè Bắp into individual bowls
Spoons - for eating the Chè Bắp
Optional garnishes - such as toasted coconut flakes or roasted sesame seeds

Origin stories

Originating from Vietnam, Chè Bắp is a sweet dessert soup that is often served warm, especially during the colder months. Its main ingredients, corn and rice, are staples in Vietnamese agriculture, embodying the country's rich farming traditions. The use of coconut milk adds a distinctive Southeast Asian flair to the dish. Interestingly, the word 'Chè' in Vietnamese means 'tea', and it is used to refer to any sweet beverage, soup, or pudding. Thus, even though Chè Bắp is more of a pudding than a tea, it still carries the name 'Chè' in its title. This not only reflects the versatility of this dessert but also hints at the broad range of flavors and textures found in Vietnamese cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.