Sweet Corn Pudding is a tasty Vietnamese dessert soup with sweetness, juiciness and crispness from corn. It is usually served with creamy coconut sauce and can be eaten either warm or cold. This dessert is naturally vegan, gluten-free and dairy-free.
Besides using corn in savory dishes (such as this grilled corn, sautéed corn and chicken corn soup), Viet cooks also use it in dessert. This corn pudding is a type of chè, Vietnamese sweet dessert soup, that can be found in many regions in Vietnam. There are several variations of this pudding depending on the region, and I’m sharing recipes for two variations of Vietnamese sweet corn pudding today.
If you ask someone from the North of Vietnam, they will tell you this dessert is called “chè ngô“. Someone from the South will call it “chè bắp“. The version in the North (variation #1) often uses whole corn kernels while the traditional Southern version (variation #2) uses shaved corn kernels and adds sticky rice (gạo nếp).
Ingredients
Both versions require corn on the cobs. With the Northern variation, you can use a knife to cut off the kernels from the cobs. For the Southern version, it’s best to use a box grater to shave the kernels off the cobs.
We grew up in the North of Vietnam and when we were little kids, we rarely saw yellow sweet corn. Everyone mostly cooked with the white corn variety (bắp nếp) which was less sweet and had a bit of a chew. Nowadays, people prefer yellow sweet corn in soups because it is sweeter and the color is more beautiful.
The Northern version will require a thickener, such as kudzu root starch (traditional choice), tapioca starch, or cornstarch. On the contrary, the Southern Vietnamese corn pudding is naturally thickened with the starch released from sticky rice.
We like to sweeten this dessert with rock sugar which has a mild sweetness. You can also use regular granulated sugar.
Both versions are served with coconut sauce, so you will also need coconut milk and cornstarch to thicken it.
Cooking Notes
Regardless of which version you choose to make, you will need to simmer the corn cobs with water first to extract all the sweetness from it. After that, we will add other ingredients, including the corn kernels. If you make the Southern version, which contains sticky rice, remember to stir after adding the rice to avoid scorching, especially near the end.
Please feel free to adjust the level of sweetness and consistency of the pudding. Some like it thin, while some prefer it thick. It’s really a matter of personal preferences.
How to Serve Vietnamese Sweet Corn Pudding
The corn pudding can be eaten warm, at room temperature or cold. Place the pudding in serving bowls and then drizzle coconut sauce on top.
With the whole corn kernels version, I prefer it warm or at room temperature. The texture when eaten cold is a little funny.
The version with shaved corn kernels and sticky rice is a better one to eat cold. It still retains its texture really well after being refrigerated.
I personally like this version more since it offers a more interesting combination of texture: crispness from sweet corn and soft-slightly chewy from sticky rice. If you try both versions, I’d love to hear which one you like more.
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