Vietnamese Sweet Corn Pudding (Chè Bắp Cốt Dừa): A Traditional Dessert Recipe

Ingredients

1 cup of dried glutinous rice
2 ears of fresh corn
6 cups of water
3/4 cup of sugar
1/4 teaspoon of salt
1 can of coconut milk (around 13.5 ounces)
2 tablespoons of cornstarch

Steps and instructions

Rinse the glutinous rice thoroughly under cold water until the water runs clear.
Soak the rice in water for at least 2 hours, or overnight if possible.
Remove the kernels from the corn cobs and set them aside.
In a large pot, bring the 6 cups of water to a boil.
Drain the soaked rice and add it to the boiling water.
Add the corn kernels to the pot.
Reduce the heat to medium and let the mixture simmer for about 30 minutes, or until the rice is cooked and the corn is soft.
Add the sugar and salt to the pot, stirring until they are fully dissolved.
In a separate bowl, combine the coconut milk and cornstarch, stirring until the mixture is smooth and no lumps remain.
Slowly pour the coconut milk mixture into the pot, stirring constantly to prevent lumps from forming.
Continue to cook the mixture on medium heat for another 10-15 minutes, or until the dessert has thickened to your desired consistency.
Let the Chè Bắp Cốt Dừa cool slightly before serving. It can be enjoyed either warm or chilled.

Tools for making

Large pot - used for boiling the rice and corn
Strainer - for rinsing the glutinous rice
Bowl - used for soaking the rice and mixing the coconut milk and cornstarch
Stirring spoon - for stirring the dessert while cooking

Recipe variations

Use different types of corn, such as sweet corn or baby corn, for a variation in taste and texture.
Add cooked tapioca pearls or sago pearls for a chewy texture.
Replace the glutinous rice with regular white rice or sticky rice for a different flavor and texture.
Add diced fruits like mango, pineapple, or jackfruit for a refreshing twist.
Experiment with different sweeteners like honey, maple syrup, or condensed milk for a unique flavor profile.
For a vegan version, substitute the cow's milk-based coconut milk with a plant-based alternative like almond milk or soy milk.
Add a pinch of pandan extract or pandan leaves for a fragrant and vibrant green color.
Garnish with roasted peanuts or sesame seeds for added crunch.
For a richer taste, replace some of the water with coconut water.
Include a scoop of vanilla ice cream or whipped cream on top for a decadent dessert.

Recipe overview

Get ready to immerse yourself in the flavorful world of Vietnamese cuisine with this traditional dessert recipe - Chè Bắp Cốt Dừa. This comforting and creamy dessert is a delightful combination of glutinous rice and fresh corn kernels, simmered to perfection and thickened with a delectable coconut milk base. With a perfect balance of sweetness and creaminess, this dish is irresistibly satisfying. Whether you're serving it as a special treat for your family during the weekend or preparing it for a festive gathering, this dessert will surely make an impression. This recipe, with its straightforward steps, lets even beginner cooks bring a taste of Vietnam into their homes. Prepare to fall in love with the unique texture and taste of Chè Bắp Cốt Dừa!

Common questions

Can I use regular rice instead of glutinous rice? No, glutinous rice is essential for this recipe as it gives the dessert its sticky and chewy texture.
Can I use canned corn instead of fresh corn? Fresh corn is recommended for the best taste and texture, but you can use canned corn if fresh is not available.
Can I use a different sweetener instead of sugar? While sugar is the traditional sweetener used, you can experiment with alternatives like honey or agave syrup. However, keep in mind that it may alter the taste and texture of the dessert.
Can I use another thickener instead of cornstarch? Cornstarch is commonly used to thicken the dessert, but you can try using arrowroot powder or tapioca starch as substitutes.
Can I make this dessert ahead of time? Yes, you can make Chè Bắp Cốt Dừa ahead of time and store it in the refrigerator. It can be enjoyed chilled or reheated before serving.
Can I add other ingredients or toppings? Absolutely! Some popular additions include cooked mung beans, coconut flakes, or toasted sesame seeds. Feel free to customize the dessert to your liking.

Serving dishes and utensils

Large pot - You'll need a large pot to cook the Chè Bắp Cốt Dừa mixture.
Strainer - A strainer will be helpful for rinsing the glutinous rice and draining it after soaking.
Mixing spoon - A mixing spoon is essential for stirring the ingredients while cooking.
Bowl - You'll need a bowl to combine the coconut milk and cornstarch mixture.
Serving bowls or glasses - Choose your preferred serving bowls or glasses to present and enjoy the Chè Bắp Cốt Dừa.

Origin stories

Chè Bắp Cốt Dừa is a cherished dessert hailing from the vibrant culinary tradition of Vietnam, particularly from the southern region. It is a testament to the country's knack for creating delicious dishes from simple, readily available ingredients. The dessert vividly portrays the Vietnamese people's enduring relationship with rice and corn, which both play a pivotal role in the country's agricultural scene. The presence of coconut milk is equally emblematic, reflecting the widespread use of coconut in local cuisine due to the abundant coconut trees lining the Mekong Delta. Enjoying a bowl of this sweet, creamy dessert is not just a treat to the palate, but also a journey into the culinary heart of Vietnam.

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.