Here’s a delightful vegan recipe for Vietnamese Sweet Corn Pudding (Chè Bắp), a traditional dessert soup that’s both refreshing and satisfying. This dish is naturally vegan and can be enjoyed warm or cold.

Ingredients

For the Sweet Corn Pudding:

• 1 corn on the cob (fresh or frozen corn can be used)
• 2-3 pandan leaves, knotted (optional, or use vanilla extract)
• 3 1/3 cups water (plus 2 tablespoons for the starch slurry)
• 2 tablespoons kudzu root starch or tapioca starch
• 2 tablespoons rock sugar (adjust to taste)

For the Coconut Sauce:

• 1 cup coconut milk
• 1 1/2 teaspoons rock sugar (adjust to taste)
• 1 teaspoon cornstarch or tapioca starch
• 1 teaspoon water

Instructions

Preparing the Sweet Corn Pudding:

Prepare the Corn:

• Cut the kernels off the cob and set aside. If using frozen corn, skip this step.

Simmer the Base:

• In a pot, combine the corn cobs, pandan leaves, and 3⅓ cups of water. Bring to a boil and then reduce to a simmer for about 15 minutes.

Add Corn Kernels:

• After 15 minutes, add the corn kernels to the pot and continue simmering for another 15 minutes. Skim off any foam that forms.

Remove Cobs and Leaves:

• Discard the corn cobs and pandan leaves. Stir in rock sugar to taste.

Thicken the Soup:

• Dissolve kudzu root starch (or tapioca starch) in 2 tablespoons of water. Gradually add this slurry to the simmering corn soup while stirring continuously until you reach your desired thickness.

Preparing the Coconut Sauce:

Heat Coconut Milk:

• In a small saucepan, combine coconut milk and rock sugar. Heat gently until it simmers but does not boil.

Thicken Coconut Sauce:

• Dissolve cornstarch in 1 teaspoon of water, then slowly add it to the coconut milk while stirring until it thickens slightly.

Serving:

• Serve the sweet corn pudding warm or chilled, drizzled with coconut sauce on top. Enjoy this comforting dessert that highlights the natural sweetness of corn!

Unique Fruits That Can Be Used in Chè

1. Longan: This small, sweet fruit has a translucent flesh and a floral aroma, making it a delightful addition to chè. It pairs well with other fruits and adds a juicy texture.
2. Rambutan: With its hairy exterior and sweet, juicy flesh, rambutan adds an exotic touch to any dessert. Its unique flavor complements the creaminess of coconut milk.
3. Dragon Fruit: Known for its vibrant pink skin and speckled flesh, dragon fruit adds color and a mildly sweet flavor to chè. It can be diced and mixed in or used as a garnish.
4. Durian: Often referred to as the “king of fruits,” durian has a strong aroma and rich taste that some love. When used in chè, it creates a bold flavor profile that can be balanced with sweeter ingredients.
5. Soursop: This tropical fruit has a creamy texture and tangy-sweet flavor that works well in dessert soups. Its unique taste can enhance the overall complexity of the dish.
6. Passion Fruit: The tartness of passion fruit seeds contrasts beautifully with the sweetness of other ingredients in chè, adding both flavor and visual appeal.

Making a Creamy Vegan Chè Without Coconut Milk

To create a creamy vegan chè without using coconut milk, consider these alternatives:

1. Cashew Cream: Soak raw cashews for several hours, then blend them with water until smooth. This creates a rich, creamy base that can mimic the texture of coconut milk.
2. Almond Milk: Use unsweetened almond milk as a base. To enhance creaminess, blend it with soaked almonds or add a tablespoon of almond butter.
3. Soy Milk: Opt for full-fat soy milk for a creamier consistency. You can also thicken it with cornstarch or tapioca starch mixed with water.
4. Oat Milk: Oat milk has a naturally creamy texture; use it as a base and blend in some soaked oats for added thickness.
5. Rice Milk: While thinner than other alternatives, rice milk can be thickened using starches or blended with cooked rice for creaminess.

Popular Vegan Variations of Chè in Vietnam

1. Chè Ba Màu (Three-Color Dessert): This popular dessert features layers of mung beans, red beans, and pandan jelly, served over crushed ice and drizzled with sweet syrup.
2. Chè Đậu Xanh (Mung Bean Pudding): Made primarily with mung beans, this dessert is often sweetened with sugar and served warm or chilled, sometimes topped with fruits.
3. Chè Trôi Nước (Glutinous Rice Balls): These chewy rice balls are filled with sweet mung bean paste and served in a warm ginger syrup, offering a comforting dessert option.
4. Chè Sương Sáo (Grass Jelly Dessert): Grass jelly is cut into cubes and served in syrup with fruits or tapioca pearls, providing a refreshing contrast to the sweetness.
5. Chè Chuối (Banana Pudding): This variation combines bananas with tapioca pearls and is often flavored with pandan leaves for added aroma.

Using Almond Milk or Soy Milk in Chè

Yes, you can use both almond milk and soy milk in chè! Here’s how they work:

• Almond Milk: While it has a lighter flavor compared to coconut milk, almond milk can be used effectively in chè by adding sweeteners like sugar or syrup to enhance its sweetness.
• Soy Milk: Full-fat soy milk is an excellent substitute due to its creaminess and richness. It holds up well in desserts and can be thickened if needed for a more substantial texture.

Creative Toppings for Vegan Chè

1. Toasted Coconut Flakes: Add crunch and extra coconut flavor by sprinkling toasted coconut flakes on top.
2. Chopped Nuts: Peanuts or almonds provide a nutty crunch that contrasts nicely with the soft textures of the chè.
3. Fresh Fruits: Top your chè with slices of fresh fruits like mango, kiwi, or berries for added color and flavor.
4. Sesame Seeds: Toasted sesame seeds add an earthy flavor and slight crunch that enhances the overall experience.
5. Mint Leaves: Fresh mint leaves not only add color but also introduce a refreshing aroma that complements the sweetness of the dish.
6. Edible Flowers: For an elegant presentation, consider garnishing your chè with edible flowers like violets or nasturtiums.

These additions not only enhance the visual appeal but also elevate the flavor profile of your vegan chè!

This recipe captures the essence of Vietnamese desserts while being simple enough to adapt with other ingredients like fruits or beans if desired.