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Sweet Corn Pudding/(Chè Bắp)

Serves 6

Chè: 

• 4 ears fresh corn (yields 3 cups of corn)
• 6 cups of water
• 1/2 cup of sugar
• 4 tbsp corn starch

Coconut Sauce:

• 4 oz Coconut Milk (1/2 can)
• 1/2 tsp of vanilla extract

1.                  Cut the bottom of the corn cob.  Stand the corn cob on the cut end. Using a sharp knife, shave the corn off the cob with long smooth downward strokes until you reach the core , rotate the cob as you go.  Save the shaven cobs.

2.                  In a boiling pot of water on medium heat, placed the shaven corn cobs into the pot.  Bring to boil and simmer over medium high heat for 30 minutes to create a corn stock.  The stock should reduce down by a 1/3.

3.                   Remove corn cobs from the pot.   Stir in the corn kernels and sugar to the corn stock and bring to a boil.

4.                  Thicken the corn starch with a few tablespoons of cold water.  Stir cornstarch mixture into the simmering corn and bring to a boil to thicken.  Remove from heat and immediately ladle corn pudding/ Chè into individual serving dishes.

5.                   In a small sauce pan, add coconut milk and simmer over low heat.  Add to coconut milk the vanilla extract and bring to a low boil.  Remove from heat.  Drizzle 2-3 tbsp of coconut milk over each corn pudding dish.

6.                   Serve warm, room temperature or chilled (2 hours in refrigerator).  Can be refrigerated 2-3 days.

Vietnamese Dessert

Home page	Restaurant Search	Vietnamese Recipe Search	Custom Search   Visit XUVN.COM for More Insight of Vietnam  Diet & Fitness Food to Enhance Look Fitness Activities Guide Vietnamese Art Vietnamese Music Vietnamese Clothing
Grocery search	History of Vietnamese Food	Vietnamese Food Calories
As Health Food	Ingredients & Nutrition	Popular Dish Nutrition
Restaurant Menu	Asian Grocery Online	Vietnam Travel Guide
Vietnamese Cuisine	Cooking Utensil  Cooking tips	Eat & Travel in Vietnam
Vietnamese Culture	Vietnam Towns in America	Asian Communities in America