Chè Bắp Recipe (Vietnamese Corn Pudding Dessert)

Vietnamese Corn Pudding Dessert, known as Chè Bắp, is a unique and comforting treat unlike any other. With its sweet and creamy corn flavor complemented by aromatic coconut milk and vanilla, this dessert encapsulates the lush flavors of Southeast Asia. The velvety-smooth pureed corn combines with tender whole kernels to create an unforgettable spectrum of textures. Chè Bắp is often enjoyed during celebrations, festivals and family gatherings in Vietnam. Its comforting familiarity sparks nostalgia while its simple ingredients make it easy to recreate anywhere. Read on to learn how to make this delightful dessert!

Ingredients & Equipment

To make authentic Chè Bắp at home, you’ll need just a few simple ingredients:

• Corn kernels cut from 6 ears of corn
• 1 14-ounce can full-fat coconut milk
• 1 cup white sugar
• 1⁄4 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon butter or coconut oil
• 1 teaspoon vanilla extract
• Crushed ice

The full-fat coconut milk is essential for achieving the rich, creamy texture that characterizes this dessert. Regular milk would make the pudding too thin.

Equipment-wise, you’ll need basic kitchen tools like:

• Cutting board and knife
• Large pot
• Wooden spoon for stirring
• Blender or food processor
• Measuring cups and spoons
• Ladle for serving

Preparing the Corn

Prepping the corn kernels is easy but requires some finesse. Start by shucking the corn and removing all silk strands. Then, holding each ear upright on a cutting board, use a sharp knife to slice downwards to cut off the kernels. Go all around the ear until all the kernels have been removed.

For the best flavor and texture, sweet corn varieties like Silver Queen or Bodacious are ideal. Make sure the corn is very fresh and tender before harvesting the kernels.

To ensure tender kernels, you can briefly boil or steam the ears before cutting off the corn. This softens them up for a better final texture. Just don’t overcook!

Making the Chè Bắp

With the corn prepped, it’s time to transform those kernels into sweet pudding. Here’s a step-by-step guide:

1. In a blender or food processor, puree 2 cups of the corn kernels with 1 cup of coconut milk until completely smooth. This will create the creamy base.
2. Pour the remaining coconut milk into a large pot along with the sugar and salt. Heat over medium, stirring frequently, until bubbles start to form around the edges.
3. Whisk the cornstarch with 2 tablespoons water in a small bowl. Pour into the coconut milk mixture while whisking continuously. Cook for 2-3 more minutes as the mixture thickens.
4. Add the pureed corn and continue cooking for 5 more minutes, stirring constantly, until thick and bubbly.
5. Stir in the butter or coconut oil until melted through. Then add the remaining corn kernels and vanilla extract. Remove from heat.
6. Let the Chè Bắp cool for at least 30 minutes to allow the flavors to meld and the corn to soften. The pudding will thicken substantially upon cooling.

For maximum flavor, simmer the dessert for 10-15 minutes total to let the ingredients amalgamate. But don’t overcook or the corn will get starchy.

Serving and Enjoying

Chè Bắp is best served chilled. Scoop into bowls and top with crushed ice to add refreshing contrast to the rich pudding.

Some tasty mix-in options include:

• Diced mango, jackfruit or pineapple
• Toasted coconut flakes
• Crushed peanuts or almonds
• Sweetened condensed milk
• Boba pearls

Play around and make it your own! Properly stored in an airtight container in the fridge, the pudding will keep for 3-4 days.

Frequently Asked Questions

Is Chè Bắp gluten-free?

Yes! With its simple ingredients of just corn, coconut milk and sugar, this dessert is naturally gluten-free.

What are characteristics of Vietnamese desserts?

Many Vietnamese desserts like Chè Bắp feature tropical fruits, coconut milk, tapioca pearls, and lots of sweet flavors. They often have unique textures from pulverizing grains or beans, like the creamy corn base in this pudding.

Are there variations of Chè Bắp?

Absolutely! Some add pandan extract for floral aroma. Others mix in beans like mung or kidney. You can also swap different grains like rice or tapioca for the corn. Toppings like coffee jelly or grass jelly create fun textures.

How does it compare to sweet corn puddings from other Southeast Asian countries?

Similar desserts are found across the region, but Vietnamese Chè Bắp stands out for its ultra-smooth and fine corn puree paired with whole kernels. The coconut milk and vanilla also give it a signature fragrance.

Conclusion

With its comforting textures and tropical flavors, Chè Bắp is a wonderful introduction to Vietnamese sweets. The keys are cooking the corn properly for tenderness, thoroughly pureeing a portion to achieve velvety richness, and letting the flavors meld. Feel free to customize with different mix-ins as you recreate this nostalgic treat. Soon you’ll be craving this Southeast Asian specialty!