Recipe courtesy of Luke Nguyen

Sweet Corn Pudding: Che Bap

Save Recipe
  • Level: Easy
  • Total: 1 hr 48 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 43 min
  • Yield: 4 servings
Share This Recipe

Ingredients

12 young white corn

1 cup dried peeled yellow mung beans (lentils), soaked in water for 1 hour and then drained*

4 cups coconut milk* (See Cook's Notes)

5 1/2 ounces sugar

1 cup coconut cream*

1 tablespoon toasted white sesame seeds

Directions

  1. Peel the husks off the corn and shave the corn into a bowl with a sharp knife. In a large pot, add the mung beans and coconut milk. Bring the mixture to a boil, then reduce to medium heat and simmer for 20 minutes, or until the mung beans soften. Add the shaved corn and stir for 5 minutes, or until the pudding thickens. Reduce the heat to low and simmer for 10 more minutes, or until the corn softens. Now add the sugar and coconut cream, and stir again. Cook for a further 3 minutes, and then transfer to small bowls and garnish with a sprinkle of toasted sesame seeds.

Cook’s Note

*Can be found at specialty Asian markets.

Sweet Potato and Corn Chowder

Sweet Corn and Roasted Red Pepper Arugula Salad

Sweet Corn Pudding

Sweet Corn Pudding

Sweet Corn Pudding

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding

🤤 More Drool-Worthy Recipes