Corn Pudding (Che Bap) Recipe

Sweet corn kernels are usually associated with savory dishes but if you love this when made into a dessert, such as when made into maja blanca or the mais con yelo,  you need to try this Asian dessert recipe, too. 

Che bap, or sweet corn pudding, is a Vietnamese dessert made from sweet corn kernels mixed with sago pearls and simmered in coconut cream flavored with pandan leaves. It’s a fast and easy recipe, especially if you get your sago pearls precooked at your nearest local palengke. 

This is your favorite mango sago dessert leveled up to be both sweet and savory, courtesy of the corn. 

 

These bowls of che bap or Vietnamese sweet corn pudding are simply delicious!

Photo by Majoy Siason

Corn Pudding (Che Bap) Recipe

Idge Mendiola

This is your mango sago made savory with corn.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine Vietnamese

Servings 6

Ingredients

  

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Corn Pudding (Che Bap) Ingredients

• 4 cups water
• 1 piece pandan leaf tied
• 1 425-gram can cream-style corn
• 1 250-gram can sweet corn kernels drained
• 1/2 teaspoon Salt
• 1/3 Cup sugar
• 6 tablespoons cornstarch dissolved in 1/4 cup water
• 2 cups cooked small sago
• 1 400-gram can coconut milk
• 1 piece pandan leaf tied
• 2 tablespoons sugar
• 1 tablespoon cornstarch dissolved in 1 tablespoon water
• toasted sesame seeds to season

Instructions

 

• Make the corn pudding: Boil water in a pot with pandan. Add cream-style corn, corn kernels, salt, and sugar. Lower heat and simmer. Add dissolved cornstarch and simmer until thick. Mix in cooked sago.
• Make the coconut sauce: Simmer coconut milk in a pot with pandan. Add sugar and mix. Add dissolved cornstarch and simmer until thick. Set aside.
• Transfer corn pudding to serving bowls. Top with coconut sauce and sesame seeds. Serve warm or cold.

Keyword Sweet corn, Asian dessert, vietnam, pearls, corn recipes

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