Vegan Vietnamese Sweet Corn Pudding (Chè Bắp)

Chè Bắp is a traditional Vietnamese dessert that combines sweet corn with a creamy coconut sauce. This vegan version is easy to prepare and perfect for any occasion, whether served warm or chilled.

Ingredients

For the Sweet Corn Pudding:

• 1 medium corn on the cob (or 1 cup frozen corn)
• 2-3 pandan leaves, knotted (optional for flavor)
• 3 1/3 cups water
• 2 tablespoons kudzu root starch or tapioca starch
• 2 tablespoons rock sugar (or adjust to taste)

For the Coconut Sauce:

• 1 cup coconut milk
• 1 1/2 teaspoons rock sugar (adjust to taste)
• 1 teaspoon cornstarch or tapioca starch
• 1 teaspoon water

Equipment Needed

• Pot
• Knife (for cutting corn)
• Mixing bowl
• Small saucepan
• Whisk or spoon for stirring

Instructions

Step 1: Prepare the Corn

1. Cut the Corn:
   • If using fresh corn, carefully cut the kernels off the cob using a sharp knife. If using frozen corn, measure out 1 cup and set aside.

Step 2: Simmer the Base

2. Make the Corn Broth:
   • In a large pot, combine the corn cobs (if using fresh), knotted pandan leaves, and 3⅓ cups of water. Bring to a boil over medium-high heat.
   • Once boiling, reduce the heat and let it simmer for about 15 minutes. This step infuses the water with flavors from the corn and pandan.

Step 3: Add Corn Kernels

3. Incorporate Corn:
   • After simmering, add the corn kernels to the pot. Continue to simmer for another 15 minutes, allowing the flavors to meld together.
   • Remove any foam that forms on top for a clearer broth.

Step 4: Sweeten and Thicken

4. Remove Cobs and Leaves:
   • Discard the corn cobs and pandan leaves from the pot.
5. Sweeten:
   • Stir in rock sugar until dissolved. Adjust sweetness according to your preference.
6. Thicken the Soup:
   • In a small bowl, mix kudzu root starch (or tapioca starch) with 2 tablespoons of water until smooth.
   • Gradually pour this slurry into the simmering soup while stirring continuously until it thickens to your desired consistency.

Step 5: Prepare Coconut Sauce

7. Heat Coconut Milk:
   • In a separate small saucepan, combine coconut milk and rock sugar over medium heat. Stir until sugar dissolves.
8. Thicken Coconut Sauce:
   • Mix cornstarch with 1 teaspoon of water in a small bowl until smooth.
   • Slowly add this mixture to the coconut milk while stirring continuously until it thickens slightly. Remove from heat.

Step 6: Serve

9. Plating:
   • Ladle the sweet corn pudding into bowls or cups.
   • Drizzle with warm coconut sauce on top.
10. Garnish (Optional):
    • You can garnish with toasted sesame seeds or shredded coconut for added texture and flavor.

Tips for Success

• Corn Selection: Fresh sweet corn will give you the best flavor, but frozen corn is a convenient alternative.
• Adjusting Sweetness: Taste as you go! Vietnamese desserts are often sweet but feel free to adjust according to your preference.
• Serving Temperature: This dessert can be enjoyed warm or chilled; refrigerate leftovers for a refreshing treat later.

Variations

• Add Fruits: Consider adding diced mango or jackfruit for added flavor and texture.
• Use Different Starches: Experiment with other thickeners like arrowroot powder or even chia seeds for a unique twist.

Unique Vegan Ingredients to Add to Vietnamese Sweet Soup (Chè)

1. Mung Beans: These are commonly used in various types of chè for their creamy texture and subtle sweetness. They can be cooked and mashed or used whole.
2. Sweet Potato: Diced or mashed sweet potato adds a unique flavor and vibrant color, enhancing both the taste and visual appeal of the dessert.
3. Tapioca Pearls: These chewy pearls are a staple in many chè recipes. They absorb flavors well and add a delightful texture.
4. Black Sesame Seeds: Ground black sesame can provide a nutty flavor and a beautiful contrast when sprinkled on top of the dessert.
5. Coconut Flakes: Toasted coconut flakes can add both texture and an additional layer of coconut flavor, complementing the coconut milk commonly used in chè.
6. Fruit Syrups: Homemade or store-bought fruit syrups (like lychee or mango) can be drizzled over the top for added sweetness and flavor complexity.
7. Plant-Based Yogurt: A dollop of coconut or almond yogurt can add creaminess and tang, making the dessert even more indulgent.

Making a Creamy Vegan Version of Vietnamese Sweet Soup

To create a creamy vegan version of Vietnamese sweet soup, follow these steps:

1. Use Coconut Milk: Start with full-fat coconut milk as your base for richness. You can also mix it with almond milk or cashew milk for a lighter texture.
2. Add Starch for Thickness: Incorporate tapioca starch or cornstarch to thicken the soup. Mix it with a little water to create a slurry before adding it to the simmering mixture.
3. Incorporate Nut Butters: For added creaminess, consider stirring in a spoonful of almond or cashew butter, which will blend well with the other ingredients.
4. Blend Ingredients: If you prefer an ultra-smooth texture, blend cooked ingredients like mung beans or sweet potatoes with your coconut milk before combining them with other components.
5. Finish with Vanilla or Almond Extract: A splash of vanilla extract can enhance the overall flavor profile, making it more aromatic and dessert-like.

Fruits That Pair Best with Tapioca in Chè

1. Mango: Fresh mango chunks add sweetness and a tropical flair that pairs beautifully with tapioca pearls.
2. Lychee: The juicy, floral notes of lychee complement the chewy texture of tapioca, creating a refreshing combination.
3. Banana: Sliced bananas add creaminess and natural sweetness, enhancing the overall flavor without overpowering it.
4. Jackfruit: This fruit’s unique texture and mild sweetness work well with tapioca, adding an exotic touch to your chè.
5. Pineapple: Fresh pineapple provides a tangy contrast that balances the sweetness of other ingredients, especially in warmer versions of chè.

Using Plant-Based Milks Instead of Coconut Milk in Chè

Yes, you can use plant-based milks instead of coconut milk in chè! Here are some alternatives:

• Almond Milk: Light and slightly nutty, almond milk works well but may require additional sweetening.
• Soy Milk: Creamy and rich, soy milk is an excellent substitute that maintains a similar consistency.
• Oat Milk: Oat milk offers a naturally sweet flavor and creamy texture, making it a great alternative.
• Cashew Milk: This milk is rich and creamy; blending cashews with water creates an excellent base for chè.

When substituting, consider adding some coconut extract or vanilla extract to mimic the flavor profile typically provided by coconut milk.

Popular Variations of Chè in Vietnam

1. Chè Bắp (Sweet Corn Pudding): Made primarily with corn kernels cooked in sweetened coconut milk, often served warm or cold.
2. Chè Đậu Xanh (Mung Bean Pudding): This version features mung beans cooked until soft, then mixed with coconut milk and sugar for sweetness.
3. Chè Thái (Thai-style Chè): A colorful mix of fruits like jackfruit, longan, and lychee served over crushed ice and topped with coconut cream.
4. Chè Trôi Nước (Glutinous Rice Balls): These are sweet rice balls filled with mung bean paste served in a warm ginger syrup.
5. Chè Sương Sáo (Grass Jelly Dessert): This variation includes grass jelly cubes served in sweetened coconut milk along with fruits or tapioca pearls for added texture.

These variations showcase the versatility of chè as a dessert that can be tailored to different tastes and preferences while remaining deliciously vegan!

This Vegan Vietnamese Sweet Corn Pudding is not only delicious but also showcases the beautiful balance of flavors found in Vietnamese cuisine. Perfect for dessert lovers looking for something sweet yet light, this dish is sure to impress family and friends alike! Enjoy your cooking adventure!