Can I use large tapioca pearls instead of small ones?
Yes, but you will need to soak them for several hours or overnight before cooking, and their cooking time will be significantly longer.
DESSERT
Vietnamese Sweet Corn Pudding (Chè Bắp)
This delightful Vietnamese Sweet Corn Pudding, known as Chè Bắp, is a comforting and subtly sweet dessert. It features fresh corn kernels simmered in a creamy coconut milk base, thickened with tapioca pearls, and finished with a hint of pandan for an aromatic touch. Enjoy it warm or chilled for a taste of authentic Vietnamese comfort.
HOW TO MAKE IT
Let's cook.
01
Rinse 1/4 cup small tapioca pearls under cold water. In a medium saucepan, combine the rinsed tapioca pearls with 1 cup of 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. Drain and set aside.
02
While the tapioca cooks, use a sharp knife to carefully cut the fresh corn kernels from the cobs. You should have about 3 cups of kernels.
03
In a large saucepan, combine the 3 cups of fresh corn kernels, 1 can of full-fat coconut milk, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
04
Once simmering, reduce the heat to low and cook for 10 minutes, allowing the corn to soften and the flavors to meld. Stir occasionally to prevent sticking.
05
Add the drained, cooked tapioca pearls to the corn mixture. Stir in 1 teaspoon of pandan extract, if using. Continue to simmer for another 5 minutes over low heat, stirring constantly, until the pudding thickens slightly and the tapioca pearls are fully translucent.
06
Remove the saucepan from the heat. The pudding will continue to thicken as it cools.
07
Ladle the Vietnamese Sweet Corn Pudding into individual serving bowls. Garnish each serving with 1 tablespoon of toasted sesame seeds before serving warm or chilled.
About This Recipe
This delightful Vietnamese Sweet Corn Pudding, known as Chè Bắp, is a comforting and subtly sweet dessert. It features fresh corn kernels simmered in a creamy coconut milk base, thickened with tapioca pearls, and finished with a hint of pandan for an aromatic touch. Enjoy it warm or chilled for a taste of authentic Vietnamese comfort.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra creaminess, reserve a small amount of coconut milk from the can, warm it gently, and drizzle over the top of each serving before garnishing. If you prefer a smoother pudding, you can blend about half of the corn kernels with a little coconut milk before adding them to the saucepan.
Easy Substitutions
If fresh corn is unavailable, you can use 3 cups of frozen corn kernels, thawed. For a different texture, you can substitute small sago pearls for tapioca pearls. If pandan extract is hard to find, you can omit it or use a few pandan leaves tied in a knot and simmered with the pudding, then removed before serving.
Storage & Reheating
Store leftover Vietnamese Sweet Corn Pudding in an airtight container in the refrigerator for up to 3 days. It can be enjoyed chilled or gently reheated on the stovetop over low heat, adding a splash of water or coconut milk if it becomes too thick.
Serving Suggestions
Serve Chè Bắp as a light dessert after a meal, as a refreshing snack on a warm day, or even as a unique breakfast option. It pairs wonderfully with a cup of Vietnamese iced coffee or a light herbal tea. For a more decadent treat, add a scoop of vanilla ice cream or a dollop of whipped coconut cream.
Common Mistakes
Overcooking tapioca pearls initially can make them mushy; cook just until mostly translucent. Not stirring frequently enough can cause the pudding to stick to the bottom of the pan and burn. Adding too much sugar initially can make the pudding overly sweet; it's best to start with less and adjust to your taste after the corn has cooked. Using canned corn instead of fresh or frozen can result in a less vibrant flavor and texture.
Frequently Asked Questions
Is Chè Bắp typically served hot or cold?
It can be enjoyed both ways! Many prefer it chilled, especially in warmer climates, but it's also comforting served warm.
What if my pudding is too thin?
You can dissolve 1 teaspoon of cornstarch in 2 tablespoons of cold water and stir it into the simmering pudding. Cook for another 1-2 minutes until thickened.
Can I make this vegan?
This recipe is naturally vegan as it uses coconut milk and plant-based ingredients.
MORE TO KNOW
The key to a perfect Chè Bắp is using fresh, sweet corn. The natural sweetness of the corn shines through, complemented by the rich coconut milk. Don't overcook the tapioca pearls in the initial step; they will continue to cook and absorb liquid in the pudding. The pandan extract not only adds a beautiful green hue but also a unique, fragrant aroma that is characteristic of many Southeast Asian desserts. If you're new to pandan, start with a smaller amount and adjust to your preference.
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