Corn Pudding Dessert (Chè Bắp)
A simple, traditional Vietnamese dessert made with fresh corn on the cob, glutinous rice, honey and water.
Servings: 4
Ingredients
Ingredients for corn pudding dessert (chè bắp):
- ⅔ cup glutinous rice
- 3 fresh corn on the cob
- ⅓ cup honey
- 5 cups water
- 2 tsp vanilla extract
- ¼ tsp salt
Ingredients for coconut milk topping:
- 1 can full fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
Instructions to make the corn pudding (chè bắp):
- Remove the husk and silk from the corn and wash thoroughly.
- Using a knife, carefully remove the kernels from the cob and set them aside. Do not throw away the cobs.
- In a pot, add the cobs and water. Bring the pot to a boil.
- Add in the glutinous rice and let the rice cook until they are done. Approximately 15 minutes.
- When the rice is done, remove the cobs from the pot.
- Add the corn kernels into the pot and let it cook for another 5 minutes.
- Add honey and vanilla extract to give the corn pudding dessert depth of flavor. Adjust the amount of honey based on sweetness level.
Instructions for coconut topping:
- Pour the can of full fat coconut milk into a pot and bring it to a boil.
- Turn off the heat. Add honey, salt and vanilla extract.
Instructions for assembling the dessert:
- Portion desired amount of corn pudding dessert (chè bắp) into a bowl.
- Drizzle a generous amount of coconut milk topping and enjoy.