My younger daughter apparently has more of a sweet tooth than I thought; she didn't have enough of Chè as she is requesting me to make more. I ran out of canned white beans but I still have a bag of froze shaved corn kernel. She loves corn in general, so Chè Bắp would please her palate.
This Chè Bắp is rich in flavours of coconut sauce, the gelatin of tapioca pearls mixed in with the sweet corn, sugar, the aroma of fresh pandan leaves and the beautiful fragnance and sweetness of kumquats rinds that's so delicately infused into the pudding which make it nearly impossible to resist.
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RECIPE: Chè Bắp
Ingredients
Chè Bắp
1/4 cup Tapioca Pearls
4 1/2 cups Water
1 (16 oz) bag frozen Shaved Corn Kernels (Bắp Bào), thawed or
4 ears of Corns, used a vegetable peeler to shave the kernels off the cob
3 fresh pandan leaves, tied togheter, optional
4 Kumquats, used only rinds, finely chopped, make about 2 tablespoons
about 1 cup Sugar
A pinch of salt
1 teaspoon, Pure Vanilla Extract
1 bag Vanilla Sugar, optional
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Click here for Coconut Sauce recipe
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Chè Bắp Presentation
Ladle Chè Bắp in a small bowl. Add a few teaspoons of coconut sauce on top. Enjoy Chè Bắp while it's still warm. Eating cold or at room temperature would be just as delicious.
This use to be my favorite dessert when I was a little kid. I've got to try this recipe out for my own kids.
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