Description
A sweet corn pudding that’s an easy and tasty treat made with fresh corn, chewy tapioca pearls, and rich coconut milk. It’s a great way to use up extra corn.
Ingredients
Scale
- 2 corn on the cobs
- 1 quart water
- 1/4 cup mini tapioca balls/sago
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract or 3 pandan leaves
- Coconut milk sauce
- Toasted sesame seeds (optional)
Instructions
- Prepare the Corn: Cut the kernels off the cob. Use a knife to scrape the cobs to get the last bits of milky kernels—an upward scraping motion works best for this.
- Make the Corn Stock: Boil the corn cobs and kernels for 15 minutes. If using pandan leaves, tie it up with one of the leaves and add them at this stage. After boiling, remove and discard the cobs (and pandan leaves, if used).
- Cook the Tapioca/Sago: Add mini tapioca pearls directly into the corn stock. Cook on medium-low heat for 10 minutes, then cover and let it sit for an additional 10 minutes.
- Sweeten: Add sugar gradually to taste, along with a pinch of salt for balance.
- Make the Coconut Milk Sauce.
- Serve: Scoop the dessert into individual bowls and top chè bắp with coconut sauce and serve. For extra pizzazz, add some toasted sesame seeds to the top. Enjoy warm or room temperature.
Notes
For a quicker version, you can skip the coconut milk sauce and sugar by adding sweetened condensed milk directly to the corn pudding.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: Stovetop
- Cuisine: asian, vietnamese