Creamy Che Bap (Vietnamese Sweet Corn Pudding)

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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.

Prep Time10

Cook Time50

Course: Dessert

Cuisine: Vietnamese

Diet: Gluten Free, Vegan, Vegetarian

Keyword: che bap, che bap recipe

Servings: people

Calories: 355kcal

Author: Becca Du

Equipment

Sauce Pan

Ingredients

Sweet Corn Soup

4 ears corn
4 cups water
¾ cup glutinous rice
1 can coconut milk 13.5 oz
4 pandan leaves
¼ tsp salt

Coconut Sauce (Optional)

1 can coconut milk 13.5 oz
2 tbsp granulated sugar
¼ tsp salt
2 tsp corn starch
2 tbsp water

US Customary - Metric

Instructions

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.
Place the corn cobs in a pot with 4 cups of water. Cover and bring water to a simmer. Simmer for 30 minutes.
While the corn cobs are simmering, rinse ¾ cups of glutinous rice 4-5 times until the water runs clear.
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 corn kernels from step 1. Cover and simmer for 15-20 minutes until the rice is cooked through.
Remove the che bap from the heat. Add ¼ cup of granulated sugar and ¼ tsp of salt, and mix. The mixture might be a bit watery, but it will thicken as it cools. Taste the pudding, and if it needs to be sweeter, add more sugar.
Make your coconut sauce. Combine 1 can of coconut milk, 2 tbsp of granulated sugar, and ¼ tsp of salt to a sauce pan. Bring to a simmer.
Make the coconut sauce. 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!
Put it all together! Ladle Che Bap into small bowls. Spoon some coconut sauce on top and serve!

Notes

The coconut sauce is optional. I personally eat it without the coconut sauce. There is enough coconut flavor in the pudding without the sauce, but it is a traditional component of this Che, so I included it just in case you would like to use it.
Che Bap can be stored in an airtight container for up to 3 days in the fridge. The pudding and coconut sauce should be stored separately. To reheat, microwave for 10-15 seconds until the pudding is warm.

Nutrition