Chè Báp (Vietnamese corn pudding)

che bapChè is what Vietnamese sweet desserts are called. They are quite varied ranging from rice concoctions to sweet tea-like drinks. This is one variation of a corn pudding with sticky rice that is best served warm.

Chè Báp

2 dl of sticky rice

3 dl of lightly salted water (about 1/2  tsp)

1 can of coconut milk (4 dl)

1 tsp of vanilla

fresh corn of 2 kolbs

3 1/2 tbsp of sugar

salted peanuts for topping

  1. Bring rice, water and coconut milk to a bubble and let it simmer at low/medium heat for about 30 minutes. By this time that liquid should have been reduced (but not completely evaporated).
  2. Remove from the heat and add vanilla, sugar and corn and fold it in and leave for about 5 minutes. The remaining heat in the rice pudding should cook the corn.
  3. Serve warm, topped with crushed salted peanuts.
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