This Vegan Sweet Corn Soup is a popular Vietnamese dessert that is delicious and refreshing. It’s simple to make and perfect for warm weather! Vegan Sweet Corn Soup (Chè Bắp) is a delightful Vietnamese dessert that beautifully marries simplicity and flavor. This refreshing treat features sweet corn kernels cooked in creamy coconut milk, resulting in a rich and comforting soup that’s perfect for warm weather. With its delightful blend of textures and a hint of pandan aroma, this dessert not only satisfies your sweet cravings but also offers a unique taste of Vietnamese culinary traditions. Easy to prepare and utterly delicious, Chè Bắp is an ideal way to cool down on a sunny day or to impress guests with a taste of something truly special!
Ingredients
- 3-4 stalks of corn, washed and kernels removed
- 1 small package of pandan leaves, washed and tied in knots
- 100 g sesame seeds
- 200 g cornstarch
- 50 ml water
- 150 g sugar (adjust to taste)
- Salt, to taste
- 3 drops vanilla extract
- 300 ml coconut milk
Instructions
- Prepare the Base:
- Bring 2 liters of water to a boil in a large pot. Add the corn and pandan leaves, then boil on low heat.
- Toast the Sesame Seeds:
- In a separate pan, stir-fry the sesame seeds until golden brown.
- Mix Cornstarch:
- In a bowl, mix the cornstarch with 50 ml of water to create a soupy consistency.
- Cook the Corn:
- Once the corn is soft, remove the cobs from the pot. Cut off the kernels and return them to the pot. Toss the cores back into the pot for another 2 minutes, then remove them along with the pandan leaves.
- Thicken the Soup:
- Pour in the cornstarch mixture and cook until your desired thickness is reached. Adjust with more cornstarch for thickness or more water for a thinner soup.
- Add Flavor:
- Stir in sugar, salt, and vanilla extract. Let it cool in the fridge for about 1 hour.
- Serve:
- Serve chilled with coconut milk and toasted sesame seeds on top.
This delightful dessert is not only easy to make but also a wonderful way to enjoy sweet corn in a unique way!
