This Vegan Vietnamese Sweet Corn Pudding is easy to make and requires less than 10-ingredients. It is not overly sweet thanks to the sweetness from the corn and makes for an easy breakfast, snack or dessert to have. It is topped with a creamy coconut milk sauce. It is vegan and gluten-free.
When I was little, every Thursday or Friday, I would wait for the mail to arrive with the following week’s grocery deals. My mom taught me at a young age to shop for the best deals for everything, looking at any weekly promotions, coupons, etc. I would cut out any coupons I think we would need and print any I can find online so that when we do need the product, we can save some money. I would carry that coupon book with me every time we went grocery shopping.
One of my mom’s favorite deals during the summer is corn. She would wait for deals like 12 ears of corn for two dollars or less. She would stand at the giant corn bins, peeling off the layers of the corn so she would not have to do that at home and also a way for her to check if the inside was not rotten, which can happen with the warmer weather.
Sometimes, we would not be able to finish all the corn quickly if my mom buys 2 dozen of them. She often just steams the entire corn, but one of her favorite recipes to make is this Vietnamese Sweet Corn Pudding (Che Bap) when there is extra. My family is half Vietnamese and half Chinese. So, growing up, I got a variety of Chinese and Vietnamese meals. I don’t always know which is which, but now that I am older, I can do more research to identify them. My mom would make a big batch of this Sweet Corn Pudding and have it as an afternoon snack. It is made with sweet rice and corn and topped with coconut cream.
I have to say I was not the biggest fan of this sweet corn pudding or corn in general, but lately, have been obsessed with them. They are sweet enough that you can just eat it as is and they are just everywhere at the farmer’s markets, tempting me to buy more every week I am there. So, having too much corn at home and testing more cultural food recipes, I decided to make this Vietnamese Sweet Pudding and have been eating it nonstop.
If you never had it before and want to try it before corn season is over, all you need to make this sweet rice pudding are:
-fresh corn
-sweet rice (You can find it in many Asian grocery stores or online here.)
-organic cane sugar
-pure vanilla extract
-full-fat coconut milk
-arrowroot powder
-salt
Ready to make this Vietnamese Sweet Corn Pudding? Let’s start cooking!
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This Vegan Vietnamese Sweet Corn Pudding is easy to make and requires less than 10-ingredients. It is not overly sweet thanks to the sweetness from the corn and makes for an easy breakfast, snack or dessert to have. It is topped with a creamy coconut milk sauce. It is vegan and gluten-free.
Ingredients
Pudding
-1 ¼ cup fresh corn (1 large ear of corn), reserve cob if available
-¼ cup sweet rice
-¼ cup organic cane sugar
-3 cup water
-½ tsp pure vanilla extract
-pinch of salt
Coconut Milk Cream
-1 cup + 2 tbsp full-fat coconut milk
-1 tbsp arrowroot powder (mixed with 3 tbsp water)
-½ tbsp organic cane sugar
Instructions
- Add the water, a pinch of salt, and corn cobs (if available) to a boil and allow it to simmer for 15-20 minutes. Then, remove the cobs.
- Run the rice over water 2-3 times to remove some of the starch from the rice. Drain the water and add the rice, corn and vanilla extract to the pot. Bring to a simmer for 10-15 minutes until the rice is soft, stirring occasionally.
- Once the rice is soft and it is creamy, add the sugar and turn off the heat. Stir to combine well and let it sit for 1-2 minutes. Pour into a bowl and let it rest for 10-15 minutes to cool, then, transfer to the fridge to cool completely.
- Meanwhile, make the coconut cream. Add the coconut milk to a small saucepan. Bring it to a simmer.
- Add the sugar and stir until all the sugar is dissolved. Add the arrowroot powder mixture and stir quickly to thicken slightly. Remove from the heat and transfer to a bowl to cool. The cream should be smooth and creamy.
- Once the corn pudding has cooled, top with the coconut cream. Serve and enjoy! If you have any leftovers, store in the fridge for up to 1 week.
Keywords: Vietnamese, corn, pudding, coconut milk
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