Vietnamese Sweet Corn Pudding (Chè Bắp)
? Ingredients
You will need: For the soupFor the coconut milk sauce
? Instructions
Make the sweet soupRemove the husk and silk from your corn and wash the cobs thoroughly. Using a knife, cut the kernels off of the corn cob. Place the leftover corn cobs in a large pot with 6 cups of water and simmer for about an hour or until the corn broth water is fragrant. This will give your soup a stronger corn flavor in the end.Remove the cobs and add the glutinous rice. Simmer until rice kernels have swelled up and absorbed most of the water. They should still be holding their shape. 15-20 minutes. Add the corn at this point and simmer another 15-20 minutes until the mixture has thickened. Stir occasionally to prevent the rice from sticking to the bottom of the pot and burning. Add more water a little bit at a time if the soup becomes too thick. Add sugar to taste. Make the coconut milk toppingPour the coconut milk into a small saucepan and add sugar and salt. Stir on medium heat until sugar is dissolved and the mixture begins to bubble on the edges of the pot. Don't let the mixture boil. Dissolve the corn starch in water and pour the slurry into the coconut milk. Continue to simmer until the mixture has thickened. When you run your spoon through the center of the sauce, you should be able to see the bottom of the pot for a second before the mixture pools back into the pot.
? Tips and substitutions
Do not add the sugar to the soup until the very end. Adding sugar too soon will harden the glutinous rice and affect the texture of the soup overall. If you have pandan leaves (usually found frozen at Asian grocery stores) You can tie a leaf into a knot and add it to the corn cobs while you are making the corn stock. It will add a nice fragrance to your soup. Pandan extract is also sold in a lot of stores, but this will turn your soup green.
? Serving suggestions
Serve this soup at room temperature or chilled, with a generous spoonful of coconut milk topping. Some people don't like the coconut topping, and this soup tastes great without it too.
? How to store or make in advance
Store the coconut topping separate from the soup. Both dishes will last about a week in the fridge. This dish cannot be frozen. Freezing will affect the texture of the rice once defrosted.
? Serving size
This dish makes 4-5 bowls of chè Bắp It can easily be scaled up or down for a crowd. If you're cooking for a crowd, aim for one corn cob per person/bowl of sweet soup. Did you make this recipe? Please tag @BunBoBaeBlog on Instagram or leave a rating or comment on the blog! Don't miss a single recipe! Sign up with your email below for recipes in your inbox.Loved this recipe? You might also like:
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