Vietnamese Corn Pudding (Che Bap) | Helen's Recipes
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- Опубликовано: 15 сен 2024
- Ingredients
2 ears glutinous corn on the cob, thinly sliced (sweet corn can be used too)
1 liter (4 cups) water
100g (1/2 cup) sugar
pinch of salt
3-4 tbsp tapioca/corn starch or small tapioca pearls*
8 tbsp (1/2 cup) water
1 pack vanilla sugar/ 1tsp vanilla extract
Coconut sauce video • Coconut Sauce for Dess...
*You can add glutinous rice (sticky rice) or tapioca pearls to thicken the pudding instead of tapioca starch. In that case, please cook the sticky rice or tapioca pearls until half-cooked before adding the corn. (If the soup is thick enough, just skip the tapioca starch)
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Thank you for this recipe and for showing us how to make it. Che Bap has been my favorite dessert, the same with Che Chuoi.
Hi Helen I have following you for over 15 yrs thank you for sharing ❤️❤️❤️❤️❤️❤️❤️❤️
Thank for the tips on thickening, I like the idea of using tapioca pearls.
yes you can
Bap Ham sounds good. I have not tried it before, but I might soon ;)
Prima! Danke für das Feedback
Thank you for all these recipes. I've tried a few already and they are so delicous.These videos make it a lot easier for me to just try some Vietnamese dishes and desserts. My husband (who's Vietnamese) is very happy to come home from work and have some good Vietnamese food waiting for him :)
pOiSoNgIrLXXX666 My pleasure. Glad my videos help
Quite interesting..I would definitely like to try it!
love love love this dessert as a child n now. thank you for sharing the recipes, Helen.
I love watching your videos!!
duoc em ah
Thanks a lot Helen.em lam tat ca mon an chi huong dan deu thanh cong.thanks a gain
pioneer thuhien tuyet voi :)
Thank doodah girl for instruction.
It's more glutinous and makes the pudding thicker.
looks amazing
My vietnamese girlfriend was about to make it this morning I surprised her and when she woke up it was done and she was amazed like who has done it :) it was amazing thanks. Also see you're in Germany from the sugar :)) I live in Germany too
Well-done :) I used to live in Hamburg :)
I see, interesting. I learned something new, thank you.
E rất thích video cua chị , e làm rồi và thành công , rất ngon chị à , chị dể thương quá !
Cung duoc :) Hi vong mui bot san day ko at mui bap :D
Yummy
chị là nhất đấy...
That's how che bap is cooked in Da Nang, Hoi An, and also in Hue where I believe it is originally from.
Wow ich habs jetzt nachgekocht, es schmeckt traumhaft danke Helen :)
yes, next week ;)
i think your sis is talking about arrowroot powder (bot san day) which is also a popular thickening starch. my northern friends say they usually eat che bap hot/warm just like that, while i always NEED ice and and coconut sauce on mine :)
This looks so good, Helen! How did you make your coconut sauce? Just stir together coconut milk and sugar?
Very interesting. I spoke to my sister-in-law who is from Northern Vietnam and she said they typically use some other starch (she didn't know what to call it in English) to thicken their che. She said they use that along with glutinous rice. She said tapioca isn't used much where she's from and neither is coconut milk (blasphemy! as everyone knows the coconut milk or cream is what makes the che delicious! Hahaha!).
cung tuy noi thoi em ah, o mien Trung ko co bo nep, ăn hoai dau thay nga'n dau :))
Its easy...thk u so much helen:*
Tôi yêu nó. Tôi ăn trước khi món tráng miệng ngọt ngào Che Bap.
I'm glad you did not use the glutinous rice like some recipes I have seen, but why did you only use tapioca starch? Is this a typical version of che bap from Da Nang? I think using the small tapioca pearls would add a nice contrast to the corn, an extra texture to the soup, as well as achieve the thickening desired. I am curious why you didn't use small tapioca pearls and if it's just a regional thing from central Vietnam, specifically the Da Nang area.
Dùng ngô ngọt đc b nhé. Glutinous corn là ngô nếp thôi. Ko cần cho bột/gạo nếp đâu.
tai chi thich an mon VN ma o nuoc ngoai it co ban nen phai tu hoc nau :D
i live in Sai Gon and i have never seen tapioca pearls in che bap before, so at least it's not just a central region thing :)
Hello Helen, I also saw a lady add the tender corn leaves [husk] of the corn with the corn cob and boil
yeah! It's a good idea. It adds to the sweetness and flavor I believe
Em rất thik chè bắp! nhất định sẽ nấu và share hình cho chị :D
Bữa xem video của chị xong, em cũng học theo nấu giống chị mà Mẹ em bảo phải bỏ thêm nếp nên em nghe theo.. và thấy nó ngon ^^ chắc cũng tùy vùng như chị nói, nhưng Mẹ em là gốc miền Trung đấy ạ ^^
Vậy thì theo công thức chè bắp của Xuân Hồng hay Vành Khuyên ( có nếp )
This just tastes like my moms'!
I would guess you need something to thicken it, so any kind of thickener would do. My mom always made it with small tapioca pearls, others cook it with glutinous rice, and I think Luke Nguyen even uses mung beans. If you don't have any of that, maybe another starch will do like cornstarch? But don't quote me on that, please. LOL
that's cool. thanks. :)
Oh, and make sure you're using the smallest size tapioca pearls. I found another recipe that I think you would like using tapioca pearls. Just google "che bap thekitchn" (no, that's not a misspelling) and it should come up. She added sesame seeds and pandan leaves to hers. Pandan leaves are optional, since you can use vanilla extract instead. But I think the toasted sesame seeds will be great. Just make sure to slice your corn so you'll get the juice as opposed to using whole kernels.
Duoc ban ah
Thanks Chi Helen da Post Cai Rezept nay :)))
It looks delicious and you cook so goood ! Omg I wanna eat all your food >_
Hi Helen, would you mind making ca nuong gia don please? I've been searching the right recipe but it's hard to make the skin crunchy and the right color on the outside. Thank you so much! !
bap mua ve got luon chu ko luoc truoc em ah
hi chị. mình thay bột năng bằng bột sắn dây được ko nhỉ
?
Ja du kannst beide verwenden
Lol Helen my mom made this the same day you posted this video was posted!
Ice in your che bap? Noooo!!! Hahaha!! In che that is thickened with a starch of some kind (i.e. che chuoi), we eat it hot or cold with coconut milk, no ice. Typically, if it's a che that is in a sugar syrup or sweetened liquid that has not been thickened by some kind of starch, then we ice it down. I've seen roasted sesame seeds sprinkled on top and pandan added to che bap. Check out thekitchn site for a delicious recipe of che bap using tapioca pearls, sesame seeds, and pandan leaves. Yum
chị ơi , bắp mình gọt có cần luộc trước mới gọt không hay là cứ mua về rồi gọt lun ?
Question for learning purposes, what does a gluton corn on the cob do for this dish that an american sweet corn on the cob can not do?
Yum I want some!!:)
chi oi, minh co the dung corn starch thay cho tapioca starch duoc ko chi?
Yeah, that's how I always ate it so I was surprised when I saw it made with glutinous rice or just tapioca starch versus the very small tapioca pearls. I like learning about how it is made differently in different areas of Vietnam. Things like that fascinate me. LOL! But if you want to know more info on using tapioca pearls, check out che bap in wanderingchopsticks and theravenouscouple blogs.
Chi Helen oi em co the dung sweet corn instead of glutinous corn duoc ko c? Cho e o ko co glutinous corn, neu vay e cocan them glutinous rice ko a, e can chi suggestion. Ecam on nhieu a:)
Chị Helen ở Mỹ hay Canada vậy ??
chi oi!!! em thix che nay lam. chi biet lam xoi gac hum chi? em wa day ma them xoi gac ghe luon. nghe giong chi nho Da Nang qua
dung sweet corn cung duoc Thuy ah. You can add glutinous rice (sticky rice) or tapioca pearls to thicken the pudding instead of tapioca starch. In that case, please cook the sticky rice or tapioca pearls until half-cooked before adding the corn. (If the soup is thick enough, just skip the tapioca starch)
I went to a Vietnamese dessert place where I live, and they have something called Bap Ham - hominy corn with coconut threads, crushed peanuts and sugar on top. Have you heard of it, and do you know how to make it?
nếu chè này để thêm khoai tây hay khoai sọ chắc là ổn chị nhỉ ?
Chị đã làm xôi bắp chưa ạ?
Helen where are u base? why dont u make cook books or...cooking cards?
em thấy mọi người còn thêm nếp nấu dẻo và ngon hơn, bỏ bột năng nhiều thì mau ngán ^^
Can you please make the three layer Che please!! Can you have it in Vietnamese sub title or speak in Vietnamese so my mom can understand!
sweet corn is crunchy whereas glutinous corn is... glutinous, which is more suitable for a pudding :)
I guess it's ok to do that ;)
chị ơi, bày em nấu phá lấu đi chị :)
Can we use fresh corn on the cobs
o Duc em ah
Funky looking soup..
Can you make Vietnamese creaps-
ngon quá
Hey Helen :) kann ich statt tapioca starch auch maisstärke verwenden? Lg
Which corn can I use to substitute for the glutinous corn?
Doan Nguyen popcorn?
1 order to go plz
chi oi, chi o dau vay?
có đậu xanh vào thì sẽ ngon hơn đấy chị ạ
Is tapioca starch really necessary or optional?
dsomlit anything is optional in life... don’t like it, count it out.
tai sao chi helen biet lam nhieu mon viet nam the nhi
con xoi sau rieng lam sao nau?
lol helen, are you ever going to upload the grass jelly video? i swear it has just as many votes as corn pudding in the last video.
1 muỗng súp = nữa tbsp à chị
1 muỗng súp = 1 tbsp
1 muỗng cà phê = 1 tsp
Chi oi chi lam cơm cháy di chi. O ngoai ho ban nhug ma k sach se bag minh lam ^^
I already have a video for Banh xeo (Viet crepe). Pls search on my channel
chi o Duc :P
I wonder would che bab would look weird if I use colorful tapioca pearls( pink,green, ..)? I guess u never try that.
check out the link below the video ;)
Bang CEO
Ca mon
Sorry, somlit, I assume you're still talking to me. You have to hit "Reply" underneath my name if you want me to respond personally, because if you don't do that, I wouldn't know you're asking me directly and won't get an email notification from youtube. If you just commented in general and hit "Post" it's basically posting for everyone to see and respond to. Regarding the colored tapioca pearls, I thought I read someone else did it gave their che an unappetizing color. Still edible, though.
Finally, Vietnamese cooking in English. Jeez....
It's pudding, not soup....
뜨
.ㄷㅊㄸ.ㅌ
.
pháp
will you marry me?
Thank you for this recipe and for showing us how to make it. Che Bap has been my favorite dessert, the same with Che Chuoi.
yes you can
yes you can