Cream of Rice with Corn and Coconut Milk - Chè bàp Recipe
Cream of Rice with Corn and Coconut Milk - Chè bàp
Flavors of Vietnam
Total time: more than 2 hours

Preparation time: 5 minutes
Soaking time: Overnight
Cooking time: 80 minutes

Difficulty: Easy
Chef's Note

This is a simple dessert which is eaten hot. In southern Vietnam, the rice is replaced with tapioca.

For 6 servings

- 1 kg (2 1/4 lb.) corn on the cob
- 100 g (3 1/2 oz.) sticky rice
- 300 g (10 oz.) sugar
- 50 g (2 oz.) coconut cream
- A pinch of salt
  1. Soak the sticky rice overnight in cold water;
  2. the next day, cook the ears of corn in boiling water for 1 hour; drain but reserve the cooking liquid; remove the kernels from the cobs;
  3. cook the sticky rice for 20 minutes in the cooking water used for the corn;
  4. combine the rice, corn, sugar, cream of coconut and salt.
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