Simple yet delicious, this must try dessert is a Vietnamese-style Sweet Corn Pudding with Sticky Rice and Coconut Cream
For the LOVE of corn
My mum never had to push me to eat corn because we had a wonderful relationship since I was a child. Taking advantage of this, my mum boiled whole corn cobs for us as a healthy snack. There was no need for butter or anything else as I happily ate my corn plain, and I still do!
As a broke uni student, my relationship with corn deepened. I’m so grateful for those cheap cans of corn kernels because they saved my life. My uni housemates stared at me like I was some kind of alien when they saw me eating corn straight out of a can. In hindsight, I used to think it was perfectly normal, but now it’s a laughable memory that makes my cheeks flush in embarrassment 😂
Recently, I’ve developed a manic obsession with Southeast Asian desserts and have been experimenting with them. I’m amazed by how simple they are with the few ingredients required. Also, most of their desserts are vegan and gluten-friendly, just like this yummy Vietnamese-style Sweet Corn Pudding!
Last Christmas, I made this Pudding and wasn’t sure how it would go down. Our family loved it, but it’s a unique dessert, so I was a bit nervous as some may only associate corn with savoury dishes. Thankfully, our guests enjoyed the pudding and their positive feedback meant so much!
‘Che Bap’ is a Vietnamese dessert made with corn kernels, sticky rice, and coconut cream. The process of infusing the corn and pandan flavour into this pudding as well as cooking the glutinous rice requires a bit of time. However, the recipe itself is straightforward and is well worth the wait.
The contrast of sweetness of the pudding with the rich salted coconut cream topping creates an irresistible flavour sensation! This is an all-season dessert because you can serve it warm, at room temperature, or chilled
Sweet Corn Pudding
What sets apart Thai, Cambodian, and Vietnamese sweet corn puddings?
The combination of glutinous rice flour, coconut milk, and sweet corn kernels is typically used to make Thai or Cambodian sweet corn puddings. Vietnamese sweet corn puddings often include glutinous rice or tapioca pearls giving them a thicker consistency.
What’s the difference between coconut cream and coconut milk?
The distinction between coconut cream and coconut milk lies in the ratio of water to fat content. Coconut cream is thicker, richer, and creamier because of its higher fat content and lower water content, making it perfect for desserts. People commonly use coconut milk in curries, soups, and beverages.
Can I use canned or frozen corn?
To achieve the most delicious Corn Pudding, I recommend using fresh corn on the cob. Not only do fresh kernels taste better, we’re also using the cores from the corn to infuse more flavour into pudding.
How to serve Sweet Corn Pudding
Vietnamese Sweet Corn Pudding is delicious served warm, room temperature or chilled. Place a small amount of pudding into a bowl and top it with a few tbsps of coconut topping. This dessert is very rich and filling, so a little will go a long way!
More Vietnamese-inspired recipes to try:
Ingredients for Sweet Corn Pudding
Corn – I used 2 large corn cobs with a combined weight of 750gm / 1.6lb, and the kernels alone weighed 350gm / 12oz.
Pandan leaves are long, narrow, and bright green leaves that come from the Pandanus plant. They’re used in Southeast Asian cuisine for their unique and fragrant flavour. The leaves have a sweet and floral aroma. If you’re unable to find fresh pandan leaves, head to an Asian grocer, as they usually have them in their frozen section.
Glutinous rice (also known as sticky rice or sweet rice) is a type of rice that has a higher starch content compared to regular rice. Raw glutinous rice looks short and chalky, but when cooked, it becomes very sticky and chewy. For this recipe, use Thai or Vietnamese white glutinous rice which is available at Asian grocers.
White sugar – Some like to have this pudding sweeter or less sweet, so adjust the sugar to your desired level of sweetness.
Coconut cream is made from the flesh of mature coconuts. You could also use coconut milk, but the topping may be not as thick and rich. You can find cans of coconut cream in both supermarkets and Asian grocers.
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How to make Sweet Corn Pudding
Step-by-step guide with photos
Clean the corn by removing the husks and silk, then remove the kernels from the corn using a sharp knife.
Place the corn cores, pandan leaves and water in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Remove the solids from the water, then use a strainer to remove any remaining parts of the corn.
Place the rice in the infused water and simmer for 30 minutes, remembering to stir occasionally to avoid it catching at the bottom. Add in the corn, sugar and salt, then simmer for another 15 minutes. If the pudding is too thick, add some water, or if it’s too thin, cook it a little longer. Have a taste and add more sugar to your liking if needed.
For the coconut cream topping – Mix the water with the cornflour. Place the coconut cream, sugar and salt in a saucepan and place over medium-low heat. Bring it to simmer, then add in the cornflour mixture. Stir for 5 minutes or until it thickens. To remove any lumps, pour the coconut mixture over a sieve. Serve the pudding warm or at room temperature.
How to store Sweet Corn Pudding
Leftovers – Allow the Sweet Corn Pudding to cool completely at room temperature, then transfer it into an airtight container and store in fridge for up to 3 to 4 days. Store the coconut topping and pudding in separate containers.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Sweet Corn Pudding with Sticky Rice
Video
Ingredients
- 2 to 3 whole corn on the cob (NOTE 1)
- 10 cups (2.5L / 2.6qt) water
- 2 fresh or frozen pandan leaves (NOTE 2)
- ½ cup (105gm /3.7oz) raw glutinous rice (NOTE 3)
- ½ cup (120gm / 4.2oz) white sugar (NOTE 4)
- ¼ tsp salt
COCONUT CREAM TOPPING
- 1½ cup (375ml / 12.7oz) coconut cream (NOTE 5)
- 2 tsp white sugar
- ¼ tsp salt
- 2 tbsp (40ml / 1.4floz) water
- 3 tsp cornflour or cornstarch
Instructions
- Clean the corn by removing the husks and silk, then remove the kernels from the corn using a sharp knife.
- Place the corn cores, pandan leaves and water in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Remove the solids from the water, then use a strainer to remove any remaining parts of the corn.
- Place the rice in the infused water and simmer for 30 minutes, remembering to stir occasionally to avoid it catching at the bottom. Add in the corn, sugar and salt, then simmer for another 15 minutes. If the pudding is too thick, add some water, or if it's too thin, cook it a little longer. Have a taste and add more sugar to your liking if needed.
- For the coconut cream topping – Mix the water with the cornflour. Place the coconut cream, sugar and salt in a saucepan and place over medium-low heat. Bring it to simmer, then add in the cornflour mixture. Stir for 5 minutes or until it thickens. To remove any lumps, pour the coconut mixture over a sieve. Serve the pudding warm or at room temperature.
