Creamy Che Bap (Vietnamese Sweet Corn Pudding)

Adding another easy Vietnamese dessert to my collection with this Che Bap recipe (Vietnamese Sweet Corn Pudding). A creamy, coconut-y sticky rice pudding filled with corn and served with a sweet coconut sauce. In this blog post, get my unique, well-tested take on this classic Che and learn how to get the perfect pudding texture.

Che is one of the most underrated Asian desserts out there, but it is one that is very close to my heart. As a kid, my family would head down to the SGV or the OC every weekend. We would eat, grocery shop, and end the day at a Vietnamese dessert shop like Hien Khanh. My absolute favorites were Che Ba Mau and Che Thai, but from time and time, we’d get Che Chuoi or this sweet corn pudding called Che Bap.

My connection to Che Bap

To be completely transparent, Che Bap was not my favorite growing up. I always felt like it didn’t have a lot of flavor, and corn in general is not my favorite thing to eat either. So naturally you might be asking, “why did you create a recipe for this dessert then?” Well, I really wanted to make a Che Bap recipe that I actually liked and would eat.

While corn is not a favorite of mine, an ingredient that IS a favorite is coconut. The traditional dessert does include a coconut sauce on top, but I wanted that coconut flavor to be present throughout the pudding as well. Incorporating the coconut flavor without making the rice too mushy is what I focused on in my tests.

How I developed my Che Bap recipe

I did a total of 3 tests for this recipe. In my first test, the flavor was great, but I felt like I simmered the rice for too long (30 minutes). The rice came out very mushy. So in my next test, I combined the water, coconut milk, and pandan leaves and simmered it with the rice and corn for 15 minutes. The flavor and texture were so much better! This method also cut down the cook time. I made it one more time just to be sure.

Key Ingredients, Substitutions & Adjustments

• Corn – I used sweet corn on the cob for this recipe where I use the cob to flavor the water. You can use canned corn or corn that has been pre-cut, but the pudding won’t be as flavorful because you won’t have the cobs to flavor the water. If using either, use 2 cups of corn kernels.
• Glutinous rice – Use any kind of sweet glutinous rice for this recipe. Even though it says “glutinous rice”, it actually has no gluten in it. I typically like Three Ladies or Three Rings sweet rice. Do not use any kind of long grain rice like jasmine or basmati.
• Coconut milk – I used full fat Thai coconut milk for this recipe. I would highly recommend using Thai coconut milk for the best flavor and texture. I have used a variety of coconut milk brands, and I found that different brands of coconut milk will have different fat content. Some Western brands (like Trader Joe’s) have coconut milk that is very watery which will make your Che Bap more watery. You want to aim for a thicker texture.
• Pandan leaves – An optional ingredient but adds a vanilla/pistachio/grassy flavor to the dessert. It also pairs well with coconut. If you can’t find pandan leaves, you can either leave them out or use 1/4 tsp of pandan extract.

How to make Che Bap at home

For a simplified version of this recipe, skip to the recipe card. This section includes tips and tricks to help you achieve consistent results.

1. First trim off the kernels from 4 ears of corn. I liked to stand the corn on a plate and use a knife to slice it off in strips.
2. Place the corn cobs in a pot with 4 cups of water. Cover and bring water to a simmer. Simmer for 30 minutes.
   • Tip: If you want a deeper corn flavor, simmer the corn cobs for longer (up to an hour).
3. While the corn cobs are simmering, rinse 3/4 cups of glutinous rice 4-5 times until the water runs clear.
   • Tip: Rinsing and removing excess starch gives the rice a cleaner flavor and prevents the rice from sticking together.
4. After 30 minutes, remove the corn cobs from the water. Add in the glutinous rice, 1 can of coconut milk, 4 pandan leaves tied into a knot, and the corn kernels from step 1. Cover and simmer for 15-20 minutes until the rice is cooked through.
   • Tip: I like to check on it after 15 minutes to taste the texture of the rice. It should be al dente. As the pudding sits, it will absorb more of the liquid and soften even more, so it’s important no to overcook the rice. Feel free to add more coconut milk if you would like a more watery Che.
5. Remove the che bap from the heat. Add 1/4 cup of granulated sugar and 1/4 tsp of salt, and mix. The mixture might be a bit watery, but it will thicken as it cools.
   • Tip: Taste the Che Bap and make sure it’s sweet enough for you. Add more sugar if you feel it needs to be sweeter.
6. Make your coconut sauce. Combine 1 can of coconut milk, 2 tbsp of granulated sugar, and 1/4 tsp of salt to a sauce pan. Bring to a simmer.
   • This is an optional addition, and I personally didn’t feel like my version of this Che needs it, but it is a traditional component of the dessert, so I included it just in case you wanted to use it.
7. Combine 2 tsp of corn starch and 2 tbsp of water. Add the corn starch slurry to the coconut sauce. Mix and remove from the heat!
8. Put it all together! Ladle Che Bap into small bowls. Spoon some coconut sauce on top and serve!
   • Optional: For extra texture top with sesame seeds.

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