Chè Bắp Nếp

Chè Bắp Nếp is a delightful Vietnamese dessert featuring sweet corn and sticky rice cooked in creamy coconut milk. This vegan treat is not only satisfying but also offers a wonderful balance of textures and flavors.

Ingredients

• Sweet corn kernels - 200 grams
• Glutinous rice - 100 grams
• Coconut milk - 200 ml
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Water - 500 ml
• Pandan leaves - 2 pieces (optional, for aroma)

Steps

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 2 hours or overnight.
2. In a pot, bring 500 ml of water to a boil. Add the soaked glutinous rice and cook for about 20 minutes, stirring occasionally until the rice is soft and translucent.
3. In a separate pot, combine the sweet corn kernels and 200 ml of water. Cook over medium heat for about 10 minutes until the corn is tender.
4. Once the corn is cooked, add the coconut milk, sugar, and salt to the pot with the corn. Stir well and let it simmer for another 5 minutes.
5. Drain the glutinous rice and add it to the corn mixture. Stir to combine and cook for an additional 5 minutes until everything is heated through.
6. If using, add the pandan leaves for aroma, and let it simmer for a few more minutes before removing them.
7. Serve warm or chilled, garnished with extra coconut milk if desired.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 15 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from corn and glutinous rice, promoting digestive health.
• Coconut milk provides healthy fats that can support heart health.

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