How To Make Vietnamese Sweet Corn Pudding

Known as Che Bap, this sweet corn pudding is a must try. It is a famous dessert that is widely enjoyed outside Vietnam as well. Made with corn and coconut milk this pudding is best when served cold.

Servings: 10
Preparation time: 40 minutes

Ingredients:

• Large ears corn, 3, shucked
• Granulated sugar, ½ cup
• Pandan leaves, 2, tied and knotted together
• Salt, 1 pinch
• Water. 4 cups
• Coconut milk, 2 cans
• Toasted sesame seeds, 2 tablespoons
• Tapioca pearls, ¼ cup

Method:

1. Mix corn cobs with pandan leaves and bring to a boil. Cover the pan and simmer on low flame for 30 minutes.
2. Soak tapioca pearls in cold water and keep aside.
3. Discard pandan leaves and combine corn with coconut milk, salt and sugar.
4. Bring to a boil.
5. Reduce the flame to low again and simmer for 15 minutes.
6. Add tapioca pearls and simmer for an additional 2 minutes.
7. Transfer to a bowl and refrigerate to chill. Garnish with sesame seeds before serving.

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