Thursday, July 25, 2013
Vietnamese Corn Pudding (Che Bap)
2-3 Corn (thinly sliced corn kernels)
1 cup Sugar
1 cup Sweet Rice
2 1/2 cups Water (add more as needed)
1 tbs Vanilla Extract
You will need about 2-3 corn that has been cooked. Thinly Shave the corn kernels.
Rinse the Sweet Rice about two times.
Add 2 1/2 cups water and wait for it to boil. Remember to constantly stir it to prevent it from burning on the bottom.
Add in 1 cup Sugar. Remember to continue to stir.
When the sweet rice has expand and has a clear color add in the corn kernels and mix.
Add in 1 tbs Vanilla Extract.
Mix until it has a pasty texture. If you don't like your pudding to be so thick you can add more water.
1 cup Coconut Milk
pinch of Salt
3 tsp Sugar
Put 1 cup Coconut Milk in sauce pan. Add a pinch of salt and 3 tsp Sugar. Mix using low heat.
To serve put some corn pudding in a small bowl and pour some coconut sauce on top.