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Dessert soup with corn and coconut milk

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Sweet corn and creamy coconut milk come together for the autumntime comfort food. Such sweet soups and puddings in Vietnam are called “Che”. This dessert soup with corn and coconut milk is called “Che Bap”. Che can be served hot, warm or chilled. Che is cooked in restaurants and sold right in the streets, often cooked at home. If you can not find pandan leaves with a pleasant herbal smell – do not worry, the soup is just as delicious without it!


  • ¼ cup glutinous rice
  • 3 ears of corn, or 15 oz frozen sweet corn
  • ¼  cup of coconut milk
  • 4-5 tbsp sugar
  • a pinch of salt
  • 3-5 pandan leaves (if you can find them)
  • 1 ½ tsp cornstarch

For dressing

  • 1 cup coconut milk
  • ½ tsp vanilla extract
  • 1 tbsp sugar
  • ½ tsp salt


  1. Rinse rice in cold water, drain and dry it.
  2. Prepare the dressing: in a small saucepan mix coconut milk, salt, sugar and 3 tablespoons of water.
  3. Add vanilla extract to the coconut mixture. Cook on medium heat. When the mixture is about to boil and there are some hints for bubbles, reduce the fire to a minimum.
  4. Combine cornstarch and 2 teaspoons of water, pour into the coconut mixture stirring constantly for 30 seconds in order not to let lumps form. When the mixture is getting thick, remove the saucepan from the heat and cool slightly.
  5. Blend corn in a food processor or chop it with a knife.
  6. Pour 3 cups of water into a clean pan, bring to a boil and cook the rice, stirring to prevent them from sticking together. When the rice is ready, add the coconut milk, sugar, salt, and pandan (If you use pandan leaves, fold them together and tie a knot in the middle), stirring to dissolve the sugar. Add corn and cook for 5-7 minutes, stirring.
  7. Remove from heat and allow the soup to cool for about 15 minutes. Remove the pandan leaves. Serve the soup with hot dressing.