Recipe: Corn Pudding – Chè bắp

Sweet Corn Dessert- Chè bắp

By Helen Le Published: August 13, 2013

  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

  • Yield: 6 Servings

Glutinous and sweet corn soup as a simple yet delicious dessert

  • Use a large peeler to slice the corns along cobs into thin slices
  • In a medium saucepan, add 1 liter water and boil the cobs for 15 minutes to release its sweetness. Then remove and discard the cobs. Add sugar, salt and the sliced corn. Cook on medium heat until soft (about 5 minutes).
  • In a bowl, dissolve the tapioca starch with water. Slowly pour this slurry into the soup while stirring in one direction on medium heat. The hot soup will cook the starch and make it translucent. Turn off the heat. The soup gets thicker when chilled.
  • Note: Tapioca starch acts as a thickener. You can replace it with glutious rice or tapioca pearls. In that case make sure you soak the glutious rice/ tapioca pearls in water for 1 hour before adding to the soup together with the corn.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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