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Chè Bắp (Vietnamese Sweet Corn Pudding)


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Rate this recipe 3.8/5 (33 Votes)


  • 3 large ears corn, shucked
  • 4 cups water
  • 2 pandan leaves, tied together and knotted (optional)
  • 1/4 cup small tapioca pearls
  • 2 (14-ounce) cans coconut milk
  • 1/2 cup granulated sugar
  • Pinch salt
  • 2 tablespoons toasted sesame seeds



Step 1

Stand each ear of corn up in a bowl and, holding it sturdy, run a sharp chef's knife down the length of the ear to shave off the kernels. Set the kernels aside.

Combine the corn cobs, pandan leaves (optional), and water in a pot and bring to a boil. Cover, reduce heat, and simmer for 30 minutes.

Meanwhile, place tapioca pearls in a small bowl, cover with cold water by 1/2 inch and let stand.

Remove corn cobs and pandan leaves from the pot and discard.

Add coconut milk, corn kernels, sugar, and a pinch of salt to the pot and stir to combine. Return to a boil and then simmer until corn is tender, about 10 minutes. Taste and adjust sugar and salt, if desired.

Stir tapioca pearls into the pot and simmer for 2 minutes.

Remove from heat to cool. Can refrigerate for up to 2 days. If it gets too thick and gloppy, thin it with water.

Serve warm or cold in bowls or glasses. Garnish with sesame seeds just before serving.

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