Thursday, March 27, 2014

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Vietnamese Corn Pudding (Che Bap)

Vietnamese Corn Pudding (Che Bap)

Glutinous and sweet corn soup as a simple yet delicious dessert

Video by: Helen
Chanel Youtube:
2 ears glutinous corn on the cob, thinly sliced (sweet corn can be used too)
1 liter (4 cups) water
100g (1/2 cup) sugar
pinch of salt
3-4 tbsp tapioca/corn starch or small tapioca pearls*
8 tbsp (1/2 cup) water
1 pack vanilla sugar/ 1tsp vanilla extract

Coconut sauce video

*You can add glutinous rice (sticky rice) or tapioca pearls to thicken the pudding instead of tapioca starch. In that case, please cook the sticky rice or tapioca pearls until half-cooked before adding the corn. (If the soup is thick enough, just skip the tapioca starch)

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