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Traditional Che Bap (Sweet Corn Pudding)
Rate this recipeCorn che is a familiar favourite: the fragrance of corn and the richness of coconut milk are simply irresistible.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
30 minutes
Servings
4
Level
Easy
Ingredients
Sweetcorn
2 cob
Pandan leaves
3 leaf
Tapioca starch
6 tablespoon
Coconut milk
300 ml
Rock sugar
200 g
Implementation Steps
01
- Wash the corn and shave the kernels off from top to bottom.
- Boil the corn cobs with pandan leaves to sweeten the water. When it boils, remove the cobs and pandan leaves.
- Boil the corn cobs with pandan leaves to sweeten the water. When it boils, remove the cobs and pandan leaves.
02
- Add the shaved corn and rock sugar to the pot, along with 1/4 tablespoon of salt.
- Mix 3 tablespoons of tapioca starch with a little water and pour it slowly into the che, stirring until it thickens.
- Mix 3 tablespoons of tapioca starch with a little water and pour it slowly into the che, stirring until it thickens.
03
MAKING THE COCONUT SAUCE
- Mix the coconut milk with 2 tablespoons of tapioca starch, a little water and 1/3 tablespoon of salt, stirring until it boils, then turn off the heat.
- Mix the coconut milk with 2 tablespoons of tapioca starch, a little water and 1/3 tablespoon of salt, stirring until it boils, then turn off the heat.
04
- Spoon the che into bowls, top with coconut sauce and enjoy.
If you like, you can also eat it over ice.
If you like, you can also eat it over ice.
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