Che Bap

Name: Che Bap
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3 cups sweet corn kernels, stripped; 1/4 cup small tapioca pearls, rinsed; 3 cups water; 6 tbsp granulated sugar; 2 pandan leaves, tied in knot; 2 tbsp tapioca starch, slurried; 1 cup canned coconut milk; 1/4 tsp salt

A comforting Vietnamese sweet corn pudding made with tapioca pearls and coconut milk infused with pandan leaves.

40 minEasyServes 4240 cal/serving

VietnameseDessertStovetopVeganVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

3 cups sweet corn kernels, stripped
1/4 cup small tapioca pearls, rinsed
3 cups water
6 tbsp granulated sugar
2 pandan leaves, tied in knot
2 tbsp tapioca starch, slurried
1 cup canned coconut milk
1/4 tsp salt

Instructions

1

In a medium pot, bring 3 cups water to a boil with 2 tied in knot pandan leaves and 1/4 tsp salt.
2

Add 3 cups stripped sweet corn kernels and 1/4 cup rinsed small tapioca pearls, then simmer over medium-low heat for 15 minutes until tapioca becomes translucent.
3

Stir in 6 tbsp granulated sugar until completely dissolved.
4

Slowly stir in 2 tbsp slurried tapioca starch to thicken the mixture.
5

In a small saucepan, warm 1 cup canned coconut milk over low heat for 3 minutes until gently heated.
6

Ladle the corn pudding into bowls and top with a spoon of canned coconut milk.

Questions

How long does Che Bap keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Che Bap?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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