Vietnamese
Vietnamese - Desserts
Chè Bắp (Sweet Corn and Tapioca Pudding with Coconut Cream)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 300g baby corn
- • 400ml coconut milk
- • 100g palm sugar
- • 50g sugar
- • 1/2 tsp salt
- • 2 pandan leaves
- • 80g tapioca pearls
- • 30g toasted sesame seeds
Preparation Steps
1
Phase 1
Shred the baby corn finely or slice it into thin coins.
2
Phase 2
Simmer the baby corn with pandan leaves in 500ml water until tender.
3
Phase 3
Add palm sugar, sugar, and salt; stir until fully dissolved.
4
Phase 4
Mix in the tapioca pearls and simmer until they turn translucent.
5
Phase 5
Pour in the coconut milk, warm through, and serve topped with sesame seeds.