Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Susan

    Vietnamese Sweet Corn Pudding (Chè Bắp)

    4 servings

    portions

    1 day 10 minutes

    temps actif

    1 day 1 hour 50 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    4 ears corn (2 ½ cups or 260g)

    ½ cup glutinous rice (60g)

    6 cups water

    5 tbsp sugar (or more to taste)

    1 14 oz can coconut milk (403g)

    1-2 tbsp sugar

    ¼ tsp salt

    ½ tbsp corn starch dissolved in 2 tbsp water

    Instructions

    For the sweet soup

    Remove 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.

    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. This should take 15-20 minutes.

    Add the corn and simmer another 15-20 minutes until the mixture has thickened to a porridge consistency. 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.

    For the coconut milk topping

    Pour the coconut milk into a small saucepan and add sugar and salt.

    Heat and 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.

    Add the corn starch and water 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.

    Nutrition

    Taille de Portion

    1 bowl

    Calories

    419 kcal

    Lipides Totaux

    19.5 g

    Lipides Saturés

    15.1 g

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    -

    Sodium

    121.7 mg

    Glucides Totaux

    55.3 g

    Fibres Diététiques

    2 g

    Sucres Totaux

    26.7 g

    Protéines

    5.1 g

    4 servings

    portions

    1 day 10 minutes

    temps actif

    1 day 1 hour 50 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

    Collectez, personnalisez et partagez des recettes avec Umami. Disponible pour iOS et Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Conditions • Confidentialité • FAQ

    • Make primary photo
    • Delete photo

    Ingrédients

    4 ears corn (2 ½ cups or 260g)

    ½ cup glutinous rice (60g)

    6 cups water

    5 tbsp sugar (or more to taste)

    1 14 oz can coconut milk (403g)

    1-2 tbsp sugar

    ¼ tsp salt

    ½ tbsp corn starch dissolved in 2 tbsp water

    Instructions

    1

    For the sweet soup

    2

    Remove the husk and silk from your corn and wash the cobs thoroughly. Using a knife, cut the kernels off of the corn cob.

    3

    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.

    4

    Remove the cobs and add the glutinous rice.

    5

    Simmer until rice kernels have swelled up and absorbed most of the water. They should still be holding their shape. This should take 15-20 minutes.

    6

    Add the corn and simmer another 15-20 minutes until the mixture has thickened to a porridge consistency. 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.

    7

    Add sugar to taste.

    8

    For the coconut milk topping

    9

    Pour the coconut milk into a small saucepan and add sugar and salt.

    10

    Heat and 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.

    11

    Add the corn starch and water 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.