Chè Bắp is basically Vietnamese corn pudding with tapioca pearls and coconut milk. Corn is in season so I have to make this Vietnamese dessert. I got the recipe from Mrs. Apple from another forum. She gave me a great tip. She suggested that I used half bag of fresh pandan and extracted the juice out from the leaves . Then added to the pot. And I did.
1. Serves: Preparetion time: 10 mins
Cooking time: about 60 mins
2. Ingredients:
2 large corn ears
150g (5 oz) glutinous rice
200 (7 oz) sugar
1 cup coconut milk
1 tablespoon cornstarch
Pinch of salt
Pinch of vanilla
3. Recipe:
1. Peel corn ears, remove their corn silk. Use a peeler to shave thin layers to the cobs. Discard the cobs.
2. Wash glutinous rice well. Bring 1.5 liters of water to a boil, add glutinous rice and simmer for about 40 minutes. Add corn and cook for 10 minutes. Stir once in a while so the soup is not burned at the bottom of the pot. Add sugar, a little salt and ½ cup of coconut milk, stir well. Season again. Add vanilla. Stir and remove from heat immediately
3. Mix ½ cup of coconut milk with ¼ cup of water, 2 tablespoons of sugar and a little salt. Then bring to a boil in a pot. Mix cornstarch in bowl of water and pour into the pot. Stir and cook until the mixture is viscid, then remove from heat immediately
4. Ladle soup out into bowls, add a tablespoon of coconut milk mixture and serve.