Che bap – Vietnamese corn and coconut dessert Recipe
Che bap is a thick, creamy dessert made from corn kernels cooked in coconut milk, often served warm on rainy afternoons. In Vietnam it’s sold in small cups on the street, a bit like pudding or kisiel in Poland. The flavor is gently sweet, corn-forward and coconutty, and the texture is similar to thick porridge, just without oats.
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
Ingredients
- corn kernels, fresh or frozen - 300 g
- coconut milk from a can - 400 ml
- water - 300 ml
- sugar or to taste - 80 g
- salt - 0.25 teaspoons
- tapioca starch or potato starch - 3 tablespoons
- water to dissolve the starch - 3 tablespoons
- desiccated coconut toasted, for sprinkling - 2 tablespoons
- white sesame seeds toasted, optional - 1 tablespoon
Main Ingredient:
corn
Preparation
- If using fresh corn, husk the cobs and cut off the kernels with a knife. If using frozen corn, you don’t need to thaw it first.
- Pour the coconut milk and 300 ml of water into a pot, add the sugar and salt. Stir and bring to a gentle boil over medium heat.
- Add the corn kernels and cook for 10–15 minutes, stirring every few minutes, until the corn is tender but still slightly crunchy.
- In a small bowl mix the tapioca starch with 3 tablespoons of cold water until there are no lumps.
- Reduce the heat to low, pour the starch mixture into the pot in a thin stream, stirring constantly. Cook for another 2–3 minutes, until the dessert thickens to the consistency of thick pudding.
- Taste and add more sugar if needed. If the dessert is too thick, add a little water or coconut milk.
- In a separate dry pan toast the desiccated coconut and sesame seeds for 2–3 minutes over low heat, stirring, until lightly golden and fragrant.
- Serve the dessert warm or at room temperature, sprinkled with the toasted coconut and sesame seeds.
Storage
In fridge:
3 days
Freezing:
No
Keep leftover che bap in the fridge in a covered container for up to 2–3 days. Reheat gently over low heat with a splash of water or coconut milk, stirring until smooth again, and sprinkle with fresh toasted coconut just before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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