Can I use canned corn for this recipe?
Yes, you can use canned corn, but drain it well and rinse to remove excess sodium. Adjust the sugar as canned corn can sometimes be sweeter.
DESSERT
Vietnamese Sweet Corn and Coconut Milk Soup (Chè Ngô)
This delightful Vietnamese dessert soup, known as Chè Ngô, features sweet corn kernels simmered in rich coconut milk with a hint of pandan. It's a comforting and subtly sweet treat, perfect for any time of year.
HOW TO MAKE IT
Let's cook.
01
Rinse 1/4 cup small tapioca pearls under cold water. In a small saucepan, combine the rinsed tapioca pearls with 1 cup water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes, stirring occasionally, until the pearls are mostly translucent. Remove from heat, cover, and let sit for 5 minutes. Drain and rinse with cold water to prevent sticking, then set aside.
02
In a medium saucepan, combine 3 cups sweet corn kernels, 1 can full-fat coconut milk, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 knotted pandan leaf (if using).
03
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Cook for 10 minutes, ensuring the corn is tender and the flavors have melded.
04
Remove the pandan leaf from the soup. Stir in the cooked and drained tapioca pearls.
05
Continue to simmer for another 2-3 minutes over low heat, allowing the tapioca pearls to fully absorb the flavors and become completely translucent. The soup should thicken slightly.
06
Taste and adjust sugar or salt if needed. Serve warm or chilled in individual bowls.
About This Recipe
This delightful Vietnamese dessert soup, known as Chè Ngô, features sweet corn kernels simmered in rich coconut milk with a hint of pandan. It's a comforting and subtly sweet treat, perfect for any time of year.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra creamy texture, blend 1/2 cup of the cooked corn kernels with a little coconut milk before adding them back to the soup. This creates a thicker, smoother base while still retaining whole corn kernels.
Easy Substitutions
If fresh pandan leaf is unavailable, you can use 1/4 teaspoon of pandan extract for flavor and color. For a less sweet version, reduce the sugar to 1/4 cup. You can also use canned creamed corn for a smoother texture, but adjust sugar as canned creamed corn is often sweetened.
Storage & Reheating
Store leftover Chè Ngô in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated on the stovetop over low heat, stirring frequently to prevent scorching.
Serving Suggestions
Serve Chè Ngô in small dessert bowls, garnished with a sprinkle of toasted sesame seeds or a drizzle of extra coconut cream. It pairs wonderfully with a light Vietnamese iced coffee or a cup of green tea. For a more substantial dessert, serve alongside fresh tropical fruits like mango or jackfruit. You can also add a spoonful of crushed roasted peanuts for added crunch.
Common Mistakes
Overcooking tapioca pearls can make them mushy; cook just until mostly translucent, then let them sit. Not stirring the coconut milk mixture can lead to scorching at the bottom of the pan. Adding too much sugar initially can make the dessert overly sweet; always taste and adjust. Forgetting to remove the pandan leaf can result in an overpowering flavor. Not rinsing tapioca pearls after cooking can make them stick together.
Frequently Asked Questions
What are tapioca pearls?
Tapioca pearls are small, chewy spheres made from tapioca starch, derived from the cassava root. They add a unique texture to desserts and drinks.
Where can I find pandan leaves?
Pandan leaves are typically found in the frozen section of Asian grocery stores. If fresh or frozen are unavailable, pandan extract can be used as a substitute.
Can I make this vegan?
This recipe is naturally vegan as it uses coconut milk and plant-based ingredients.
Is Chè Ngô served hot or cold?
Chè Ngô can be enjoyed both warm and chilled, depending on personal preference and the weather.
MORE TO KNOW
Chè Ngô is a classic Vietnamese dessert that highlights the natural sweetness of corn and the richness of coconut milk. The addition of tapioca pearls provides a delightful chewy texture, while pandan leaf infuses the soup with its characteristic aromatic fragrance. This dessert is often enjoyed as a light snack or a refreshing end to a meal, particularly during warmer months when served chilled. The balance of sweet and savory notes, along with varying textures, makes it a beloved comfort food in Vietnamese cuisine.
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