15 August 2011

Che bap (sweet corn dessert)

I was so busy this weekend I totally forgot the corn I bought! I LOVE corn and can eat it any time of the day.

Look at this big pile of corn…sweet corn…and all mine! Oh ok my boehoe can have some too. I had about 8 pieces and decided to simply boil 6 and keep 2 aside for my favorite dessert. 
I haven’t made this for a long time, simply because whenever there is corn available I’ll boil them and eat them right out of the pot. Just like I did today. I already finished half a corn and some 2 bowls of che bap as we speak.

Let me show you how I made this dessert.
Get the sharpest knife you have and thinly slice the corn of the cob. You can slice it as thick or thin as you like, as long as you don’t slice the whole corn kernels right off you’re good.
I sliced it straight in the same pot I use for cooking. Less dishes to wash.
If your corn looks like this you’ve got the most out of it.
Add some water and bring it to a boil.
The corn starch will clump together and foam up. Scoop out all the foam so you’ll end up with a clear "broth".

After all the foam is gone add one package of vanilla sugar and as much regular sugar as you like.
Then add about 2 handfuls tapioca pearls. 
I have these tiny greenish pearls and they are acually smaller then they look.
As they cook they look a lot like frog eggs. The inside stays white while the outside is translucent.
When they are almost cooked (they turn translucent) it is time to add some coconut milk. I had some in my freezer and use about 6 ice cubes of milk. Since I don’t use much coconut milk I always end up with more then half a jar. So I pour this into an ice cube and freeze it for later. Works perfectly every time.
Last but not least I used some potato starch to bind everything. Che bap is a slightly thick dessert and the potato starch binds without clouding it. I dissolved about 1 teaspoon of starch in some cold water (about 2 tablespoons) and added this to my corn mixture, while stirring viciously. I let it cook for a couple of more minutes and it was dessert time! Make sure you don’t stir it more then needed otherwise the starch will fall apart and make it watery.
I couldn’t decide which one I would post on my blog so I ended up eating both!
In fact I ate it right before I worked on my blog.
If you like corn, you will LOVE this dessert!


  1. I've never seen anything like this before, how interesting. I've tried tapioca before and didn't like it but in a dish like this, how could it be bad?

  2. Hi Lily! Thanks for stopping by my blog. I do love sweet corn in some dessert as well as savoury dishes. Have not had che bap before, and sure looks interesting. Cheers, Jo

  3. fresh delicious looking dessert

  4. Hi Lilly - that is something I've never seen before. My husband adores corn....I think he's enjoy it! Great step-by-step pictures!

  5. Where the heck did you get green tapioca pearls??? I have never seen those. I want to try them!

  6. Delicious! I love sweet corn desserts :) Well done!

  7. This sounds delicious. It sounds like a Filipino dessert my mom makes - instead of corn, she used sweet potato or canteloupe - whichever she has.

  8. Oh this is a cool dessert! I loooooove corn and coconut, so I would probably like this a lot!

  9. This is a typical Vietnamese dessert and my favorite if I had to choose among others. It’s easy and sooo jummy!

    Peggy I have never seen a Filipino dessert with cantaloupe melon before. Hope you will post the recipe one day.

  10. This looks really interesting. May have to try that the next time we get corn.

  11. You learn something new everyday. Thanks for introducing me to Che bap.


I’m curious by nature so please share whatever is on your mind.