Che bap (Vietnamese sweet corn, tapioca and coconut)
Che bap can be served chilled, warm or at room temperature (personally, I like it warm). Serve in small bowls drizzled with coconut cream and sprinkled with toasted sesame seeds.
Servings 6 people
Ingredients
- 2 ears sweet corn
- 1 pandan leaf
- ⅓ cup white sugar
- ¼ teaspoon salt
- ⅓ cup quick-cooking tapioca pearls
- ½ cup coconut milk
- ½ cup coconut cream
- toasted sesame seeds
Instructions
- Using a sharp knife or vegetable peeler, shave the corn kernels and set aside.
- Pour six cups of water into a pot, add the corn cobs and pandan leaf, and boil for ten minutes.
- Remove the corn cobs and pandan leaf, and discard.
- Add the corn kernels to the boiling water. Stir in the sugar and salt.
- Boil for five to ten minutes then stir in the tapioca pearls and coconut milk.
- Cook, stirring often, until thickened.
- Taste and add more sugar or salt, or both, as needed.
- Ladle the che bap into bowls, drizzle coconut cream on top and sprinkle in toasted sesame seeds.
