Sweet corn pudding with coconut milk – Delicious Vietnam #4

Sweet corn pudding with coconut milk sauce (chè ngô)

I’m running so late for this month Delicious Vietnam! Blaming it on the weather, interstate trips or whatever. Life has been hectic around here…

Anyway, I managed to whip us a lovely and utterly simple dessert for the event: sweet corn pudding (chè bắp or chè ngô). Like most other Viet dishes, it relies on simple ingredients and quite minimal cooking. In this case, fresh corn kernels are must. Usually, sticky rice is added to bind the whole pudding together. I didn’t have any on hand, so tapioca pearls were used instead. This substitution is quite nice since it gives the pudding somewhat a lighter texture.

The pudding is best served warm with some coconut milk sauce and toasted sesame. A lovely sweet dessert to warm up the cold nights we still have recently in Melbourne.

(I think this kind of dessert can be found in all places in Asia. To be truly Vietnamese, or truly Hanoi style strictly speaking, an essence made from pomelo blossom (dầu hoa bưởi) should be used – Again, I didn’t have any so pandan leaves were used here :))

This post is submitted to Delicious Vietnam #4, hosted this month by Bonniebella.

Sweet corn pudding with coconut milk sauce (chè ngô)

Sweet corn pudding with coconut milk sauce (chè ngô)

Serves 6-8


3 corn cobs
5-6 cups water
A pinch of salt
Around 100g sugar (to taste)
1-2 pandan leaves, knotted

1/4 cup tapioca pearls

Coconut sauce: 250ml coconut cream, 1 tsp sugar, 1 tsp potato or corn starch, 1 pinch of salt

Toasted sesame seeds, to serve


Clean the corn cobs. Using a thin blade knife, cut the corn kernels from the cob.

Put all the corn kernels in a large sauce pan. Add in water (the water level should be 2 inches above the corn surface) and the pandan leaves. Bring to the boil, and simmer around 10-15 mins or until the corn kernels are just tender, but still retain the ‘biteness’. Remove any foam.

While the corn mixture is cooking, prepare the tapioca pearls. Put them in a small saucepan and cover them with water. Slowly bring the mixture to the boil, stirring constantly to prevent it to burn. Keep on stirring until most of the perls are opaque.

When the corn mixture is almost done, remove the pandan leaves and stir in the tapioca pearls. Bring the whole thing to a simmer, then, put in enough sugar to taste. Keep warm.

Now, prepare the coconut sauce by mixing all ingredients together, and bring to the boil with gentle heat. Stir until the mixture thickens.

To serve: laddle the warm pudding to a bowl, then add in enough (more or less to taste) coconut sauce and a sprinkle of sesame seeds. Enjoy!

The pudding is equally delicious served cold!

Tray, after the pudding :)

39 Responses to Sweet corn pudding with coconut milk – Delicious Vietnam #4

  1. Rosa's Yummy Yums says:

    That is delicious!

  2. Tangled Noodle says:

    Sweet corn is at its peak here right now! This looks so refreshing, rather than too heavy with cream. Would love a bowl this minute!

  3. Hannah says:


  4. Xiaolu @ 6 Bittersweets says:

    I love corn and coconut together. What a great treat :).

  5. Maria @ ScandiFoodie says:

    Interesting dessert! I really like corn, so maybe this recipe would be something I should try too :-) Thanks for sharing!

  6. Ana Powell says:

    Great post for the round up.

  7. Cooking-Gallery says:

    Beatiful photography as always and the corn pudding looks interesting (in a good way :)), I have never eaten one before.

  8. Susan says:

    Well, I have a hard time finding fresh pandan leaves (are frozen any good?), never mind pomelo blossoms. : D An elegant sweet, Anh. Quite lovely photos, too.

  9. Kimberly Peterson says:

    So simple yet such delicious flavors!!

  10. dario milano says:

    I can only imagine how delicious this should be….. actually now that I've got a recipe I'll try it for myself !! :-)

  11. penny aka jeroxie says:

    lOVELY! You made a dessert. Thank you :)

  12. Bonnibella says:

    I love how refreshing and simple this recipe sounds. I like how you used tapioca instead of sticky rice.

  13. Monet says:

    I have never thought of combining corn and coconut, but now that I think about it, I'm drooling. Thanks for sharing!

  14. Johanna GGG says:

    when I see this post it makes me wonder why we don't have more sweetcorn desserts here – they make so much sense – especially with coconut milk – sounds delicious

  15. linda says:

    Hi Anh, this is hands down one of my favourite dessert. It's so simple to make but it just hits the spot. The natural sweetness of the corn down to the delicious creamy coconut cream. YUM

  16. Cherrie Pie says:

    Wow, this looks so delicious. thanks for sharing

  17. bake in paris says:

    Delicious… that reminds me of thai dessert as well, anyway totally love the black tray in the photo… so niceeeeee :-)

  18. shaz says:

    This sounds lovely, we do have a similar corn and sago sweet in Malaysia. I can imagine how fragrant it must be with the pomelo essence. I love learning more about Vietnamese cuisine through this series.

  19. ChichaJo says:

    This looks delicious! I loved every single thing I ate in Vietnam :) Will have to check out everything in this series!

  20. Sharmi says:

    Hi Anh, How are you? after long time here. I am blogging after long time. nice looking pudding!

  21. Big Boys O(ven says:

    looks awesome delicious and yet full of simplicity, just fabulouos!

  22. Indonesia-Eats says:

    The reason why I love Vietnamese food. We have also similar dish as this one. Yummmm

  23. Little Corner of Mine says:

    Yummy! I just had this Vietnamese dessert yesterday. The store added pandan paste to add an extra fragrant to this dessert.

  24. Juliana says:

    Wow, this corn pudding with coconut milk looks so yummie…and easy to make…love it :-)

  25. tigerfish says:

    I am thinking if I had this dessert before….hmmm…should be a "No" but it sounds so easy that I cannot believe I have not tried it. Sometimes, the simplest tastiest dish can only be found at home.

  26. Jo says:

    Anh, this looks really good. In Malaysia although we may use corn and coconut milk together in a dessert, our version is much thicker, congee like consistency. We also have corn pudding as well.

  27. Hannah says:

    What a unique dessert- You certainly don't find dishes like this in many places around here. Sounds like an inspired combination of fresh, seasonal produce and a classic comfort food though!

  28. Ellie (Almost Bourdain) says:

    I love sweet corn. This dessert is a must try for me.

  29. Archana says:

    This surely is my kind of dessert, love your photos.

  30. redmenace says:

    I've only had corn pudding once, but it was divine. Thank you for the recipe! Looks like you've got an eye toward summer with the addition of corn into the blog! xoxoxo

  31. Spencer @ Moo-Lolly-Bar says:

    I think I had something similar to this when I went to Hanoi in 2006. It tasted really nice!

  32. Jessie Hearty Bakes says:

    This make a very nice & refreshing dessert. I love the crunch of the sweet corns.

  33. Sasa says:

    Your last photo is so evocative and beautiful Anh!

  34. maameemoomoo says:

    I heart sweet corn! Especially those pearl ones! Love your gorgeous photos :)

  35. Agnes says:

    Oh my gosh, I haven't eaten corn pudding in years! Looks great!

  36. Angie Lives to Eat (and Cook)! says:

    One of my favourite puddings… but then I don't think there are any that I dislike =D

  37. Anonymous says:


  38. Sarah says:

    This brings me back, way back… My mother would occasionally prepare this when I was a kid. I love your blog and your pictures, Anh!!! Thank you for sharing this. :)

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