Chè Ngô (Vietnamese Sweet Corn Pudding)
Món truyền thống · Vietnamese
A classic Vietnamese dessert soup featuring sweet corn, tapioca pearls, and coconut milk, creating a creamy and comforting treat.
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Nguyên liệu
- Sweet corn kernels2 cups
- Tapioca pearls (small)1/2 cup
- Coconut milk (full fat)1 can (13.5 oz)
- Water2 cups
- Sugar1/2 cup
- Salt1/4 teaspoon
- Pandan leaves (optional)2-3 leaves
- Toasted sesame seeds (for garnish)1 tablespoon
Các bước
- 1
Rinse tapioca pearls under cold water.
- 2
In a pot, combine tapioca pearls with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until tapioca pearls are translucent. Stir occasionally to prevent sticking.
- 3
Add sweet corn kernels, sugar, and salt to the pot. Stir well.
- 4
Pour in the coconut milk. If using pandan leaves, tie them into a knot and add them to the pot.
- 5
Simmer gently for another 10-15 minutes, stirring occasionally, until the mixture thickens slightly and flavors meld. Do not boil vigorously after adding coconut milk.
- 6
Remove pandan leaves before serving.
- 7
Serve warm or chilled, garnished with toasted sesame seeds.
