Sweet Corn Pudding: Che Bap

Recipe courtesy Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Outskirts of Ho Chi Minh City
TOTAL TIME: 1 hr 48 min
Prep: 5 min
Inactive Prep: 1 hr
Cook: 43 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 12 young white corn
  • 1 cup dried peeled yellow mung beans ( lentils), soaked in water for 1 hour and then drained*
  • 4 cups coconut milk*
  • 5 1/2 ounces sugar
  • 1 cup coconut cream*
  • 1 tablespoon toasted white sesame seeds
  • *Can be found at specialty Asian markets.
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Directions

Peel the husks off the corn and shave the corn into a bowl with a sharp knife.

In a large pot, add the mung beans and coconut milk. Bring the mixture to a boil, then reduce to medium heat and simmer for 20 minutes, or until the mung beans soften.

Add the shaved corn and stir for 5 minutes, or until the pudding thickens.

Reduce the heat to low and simmer for 10 more minutes, or until the corn softens.

Now add the sugar and coconut cream, and stir again. Cook for a further 3 minutes, and then transfer to small bowls and garnish with a sprinkle of toasted sesame seeds.
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