• Vietnam Food Safari

Traditional Vietnamese Recipe - Chè Bắp (Vietnamese Sweet Corn Dessert)




2 Cups of fresh corn (about 2 cups)

2 pandan leaves (tied in a knot)

4 cups water

3 tablespoons tapioca pearls

1/4 cup sugar

1/2 teaspoon salt

Coconut Sauce:

1 cup coconut milk

1 small pandan leaves (tied in a knot)

2 tablespoons sugar

½ teaspoon of salt

1 tablespoon tapioca starch

1 tablespoon water


Corn: Remove the husks from the corn. Brush off the silk using your fingers. Rinse corn and pat dry with paper towel. Using a paring knife, thinly slice the kernels from the corn.

Cut the pandan leave and tie together. Set aside.

In a small bowl, add tapioca pearls and soak with some hot tap water. Set aside for later.

In a medium sauce pan, add water, 1 pandan leave and bring to a boil. Once it reaches boiling point, reduce heat and simmer for 10 minutes.

Add in corn kernels, sugar, salt and bring it to a boil. Using a spoon and skim any excess foam on top. Once boiled , turn the heat down to low, simmer for 3 minutes.

Drain the tapioca pearls and add to the saucepan. Cook for another 3 minutes until tapioca pearls have floated on top. Remove from heat. Let cool for 15 minutes.

Coconut sauce

Mix tapioca starch with water in a small bowl. Set aside.

Place sugar, coconut milk, pandan leaves, and salt in a small saucepan over medium heat. Stir well to dissolve the sugar.

Once the mixture starts to bubble, add in tapioca mixture. Stir and cook until coconut milk thickens, about a minute. Remove from heat and remove pandan leaves. and set aside to serve later.

To Serve in a desert bowl, add corn/tapioca mixture, top with two tablespoons of coconut sauce, and garnish with toasted sesame seeds on top.