Sweet Corn Pudding Che Bap Food

SWEET CORN PUDDING / CHE BAP

Steps:

• Cut the Pandan leaves into 6-inch sections and tie together in a bundle. Set aside for now.
• Remove the husk from the corn. Brush off the silk using a corn brush or pluck with your fingers. Rinse the corn with cold water and pat dry using paper towels.
• Using a sharp paring knife, run it along the length of the corn, thinly slicing the kernels. Continue thinly slicing the corn until you reach the cob. Use your fingers to toss and separate the kernels.
• Break both cobs in half and transfer into a medium saucepan. Add the Pandan leaves (prepared earlier) and water.
• Cover the pan and bring to a boil over High heat. Once it comes to a boil, stir, reduce the heat to Low and cook for 10 minutes.
• During this time, soak the tapioca pearls in hot water.
• Remove the cobs and Pandan leaves from the saucepan and discard.
• Add the sliced corn, sugar and salt. Bring to a boil over High heat. Once it comes to a boil, reduce the heat to Medium and cook for 3 minutes. Skim off any foam from the top.
• Drain the tapioca pearls and add into the pan. Stir gently and cook for 5 minutes or until the tapioca pearls float to the top.
• Add the yellow food coloring and combine together.
• Transfer into a medium bowl and let cool for 15 minutes. (The pudding continues to thicken as it cools.)
• The Sweet Corn Pudding can be enjoyed warm or cold. Refrigerate for at least 2 hours if serving the pudding cold.
• To serve the Sweet Corn Pudding, transfer a generous amount into a bowl. Top with sweet coconut sauce and roasted sesame seeds.
• Refrigerate any remaining portions and enjoy within 3-4 days.

SWEET CORN PUDDING: CHE BAP

Steps:

• Peel the husks off the corn and shave the corn into a bowl with a sharp knife. In a large pot, add the mung beans and coconut milk. Bring the mixture to a boil, then reduce to medium heat and simmer for 20 minutes, or until the mung beans soften. Add the shaved corn and stir for 5 minutes, or until the pudding thickens. Reduce the heat to low and simmer for 10 more minutes, or until the corn softens. Now add the sugar and coconut cream, and stir again. Cook for a further 3 minutes, and then transfer to small bowls and garnish with a sprinkle of toasted sesame seeds.

VIETNAMESE SWEET CORN PUDDING

Steps:

• Cut off corn kernels from the cob and set the kernels aside.
• In a pot, add corn cobs, pandan leaves and 3⅓ cups of water and place over medium heat. Once the water starts to boil, adjust the heat to maintain a rolling simmer for 15 minutes.
• After 15 minutes, add corn kernels to the same pot and continue to simmer for another 15 minutes. Skim off any foam.
• After 15 minutes, discard the cobs and pandan leaves. Add sugar, taste and adjust to your liking.
• Dissolve kudzu root starch (or tapioca starch) in 2 tablespoons of water. Add the starch slurry gradually to the simmering sweet corn soup while stirring to thicken it to your desired consistency. Transfer the sweet soup/pudding to a container.
• Soak sticky rice in plenty of water while preparing other ingredients.
• Shave the corn kernels off the cob (it is best to use a box grater - you can watch the video to see how to do this). Set the shaved corn aside.
• In a pot, add corn cobs, pandan leaves and 4 cups of water and place over medium heat. Once the water starts to boil, adjust the heat to maintain a rolling simmer for 30 minutes.
• After 30 minutes, discard the cobs and pandan leaves. Add sticky rice to the pot and stir until it starts to simmer again. Cook for about 10-15 minutes or until sticky rice has fully expanded.
• Add shaved corn kernels to the pot. Give everything a stir and simmer for another 10-15 minutes. Watch closely and stir as needed to avoid scorching, especially near the end. The consistency is quite like oatmeal, but you can adjust it to your liking.
• Add sugar and stir to dissolve. Taste and adjust to your liking, then transfer to a container.
• In a small sauce pan, add coconut milk and sugar. Bring it to a simmer (do not let it boil).
• Dissolve tapioca starch or cornstach in 1 teaspoon of water. Then slowly add the starch slurry to the coconut milk while stirring to thicken it to your liking. Once the sauce starts to simmer again, transfer it to a container.
• Vietnamese sweet corn pudding can be eaten warm, at room temperature or cold. Place your preferred pudding variations in serving bowls, and then drizzle coconut mik on top.

CHè BắP (VIETNAMESE SWEET CORN PUDDING) RECIPE - (3.8/5)

Steps:

• Stand each ear of corn up in a bowl and, holding it sturdy, run a sharp chef's knife down the length of the ear to shave off the kernels. Set the kernels aside. Combine the corn cobs, pandan leaves (optional), and water in a pot and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Meanwhile, place tapioca pearls in a small bowl, cover with cold water by 1/2 inch and let stand. Remove corn cobs and pandan leaves from the pot and discard. Add coconut milk, corn kernels, sugar, and a pinch of salt to the pot and stir to combine. Return to a boil and then simmer until corn is tender, about 10 minutes. Taste and adjust sugar and salt, if desired. Stir tapioca pearls into the pot and simmer for 2 minutes. Remove from heat to cool. Can refrigerate for up to 2 days. If it gets too thick and gloppy, thin it with water. Serve warm or cold in bowls or glasses. Garnish with sesame seeds just before serving.