Chè Bắp (Vietnamese Sweet Corn Pudding)

Vietnamese Food
Written By Hang nguyen

Chè bắp is one of the simplest and most comforting Vietnamese desserts. Made with fresh sweet corn, creamy coconut milk, and chewy tapioca pearls, it celebrates the natural sweetness of corn when it is in season.

Growing up in Vietnam, this dessert was often made during the summer when fresh corn was plentiful. It requires only a handful of ingredients, yet the combination of tender corn, silky coconut sauce, and chewy tapioca creates a dessert that is both satisfying and comforting.

I like serving chè bắp either warm or chilled. Both are equally delicious.



Yield

Serves 4–6



Ingredients

Corn Pudding

  • 2–3 ears fresh sweet corn

  • 2 cups (480ml) water

  • 100g (½ cup) sugar

  • 2 tablespoons small tapioca pearls

  • 1 teaspoon vanilla sugar or vanilla extract

Coconut Sauce

  • ½ cup (120ml) coconut cream

  • 2 teaspoons cornstarch

  • ¼ teaspoon salt



Before You Start

Using a sharp knife, cut the kernels from the corn cobs.

Do not discard the cobs. They add wonderful natural sweetness to the broth while cooking.





Instructions

1. Make the Corn Broth

Place the corn cobs and water in a saucepan.

Bring to a boil, then simmer for about 15–20 minutes.

Remove and discard the cobs.



2. Cook the Corn

Add the fresh corn kernels to the broth.

Cook for about 5 minutes, until tender.



3. Add the Tapioca

Stir in the tapioca pearls.

Cook over medium heat until the tapioca becomes translucent.



4. Sweeten the Pudding

Add the sugar and vanilla.

Stir until the sugar has completely dissolved.



5. Prepare the Coconut Sauce

In a small saucepan, combine:

  • coconut cream

  • cornstarch

  • salt

Cook over medium heat, stirring constantly, until slightly thickened.



6. Serve

Ladle the warm corn pudding into serving bowls.

Drizzle generously with the warm coconut sauce.

Serve warm or chilled.

Notes

  • Fresh summer corn produces the sweetest flavor.

  • Simmering the corn cobs creates a naturally sweet broth without extra ingredients.

  • Stir the tapioca frequently so it cooks evenly and doesn't stick to the bottom of the pan.

  • The coconut sauce should be pourable, not overly thick.





Storage

  • Refrigerate for up to 3 days.

  • Serve chilled or gently reheat before serving.

Kitchen Tip:

After cutting the kernels from the cob, use the back of your knife to gently scrape the cob. This releases the sweet corn "milk," adding even more flavor and creaminess to the pudding.




Hang nguyen
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