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Chè bắp (corn coconut dessert)
A Vietnamese dessert soup from the chè family: sweet corn and tapioca pearls in a thick, sweet liquid, with a sweet-salty coconut sauce on top.
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Method
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- Cut the corn kernels off the cobs with a sharp knife. Boil the cobs with the water and pandan leaf for 15 minutes, then remove them; this liquid is the base.
- Soak the tapioca pearls for 10 minutes, then add to the corn liquid, and cook, stirring, for 10 minutes, until the pearls turn translucent.
- Add the corn kernels, sugar and salt, and cook for a further 5 minutes, until the dessert thickens slightly.
- For the coconut sauce, boil the coconut milk with the sugar, salt and the cornflour mixed with a little water, and cook, stirring, until thick.
- Spoon the dessert into bowls, drizzle with the coconut sauce, and sprinkle with sesame seeds. Good warm or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Boiling the corn cobs gives the liquid its sweet, intense flavour.
- Also good as a summer dessert, cold with a little crushed ice.
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