CHÈ BẮP | Vietnamese Sweet Corn Soup

A friend introduced me to che bap a few years ago and it’s always reminded me of the corn “tea” I grew up drinking, which was just the residual water left over from boiling corn, and I am so for it! It kinda reminds me of taro sago but with corn instead of taro.

Makes me wonder what else I can make with corn tea..

I used:

  • 2 ears of sweet corn (I recommend yellow for the coloring!)
  • 3 cups of water
  • 2 pandan leaves (optional but recommended)
  • 2 tbsp tapioca pearls
  • 1-2 tbsp sugar (to taste)
  • cornstarch slurry: 1/2 tbsp cornstarch mixed with 1 tbsp water
  • coconut cream or milk
  • garnish: roasted sesame seeds, condensed milk to sweeten to taste

To make:

  • cut the kernels off the corn, removing as much of the corn hair as possible, set kernels aside
  • break the cobs in half and place in pot along with 3 cups of water and 2 pandan leaves
  • bring to a boil on medium-high and then simmer covered on low heat for 30 minutes
  • remove the cobs and leaves, add sugar to taste along with a pinch of salt
  • add in the corn kernels and tapioca pearls
  • turn heat back to medium and simmer until pearls are translucent ~15 minutes, give it a good stir every few. minutes to prevent the pearls from sticking
  • mix up the cornstarch slurry and add to the soup, let simmer for ~1-2 minutes until it thickens
  • top with coconut cream or milk, and roasted sesame seeds