Che Bap (Hue Sweet Corn Pudding)

Method

1. Boil about 2 liters of water and let it cool slightly. Put 500g grated coconut in a bowl, add half a liter of the hot water and press out the thick coconut milk, then set it aside.
2. Add 1 liter of hot water to the coconut and press out a second, thinner batch, then add another half liter and press out a third.
3. Husk the corn, pull off the silk, rinse it, then shave the kernels thinly right down to the cob, or strip them by hand to keep them whole.
4. Rinse 100g fragrant glutinous rice and put it in a small pot with 1/3 teaspoon salt, 100g pandan leaves and the third press of coconut milk. Cook until the rice swells like a porridge and thickens slightly, then lift out the pandan leaves.
5. Put the shaved corn in a pot with 1 liter of the second press coconut milk and cook over low heat, stirring now and then, until the kernels are tender and translucent.
6. Slake 50g tapioca starch with a little water and pour it slowly into the pot, stirring to thicken, then season with 270g kOBE Monk Fruit Blend and add 21g kOBE Monk Fruit Blend with 26ml unsweetened oat milk for a corn milk aroma.

Tips

• Che bap Hue is good hot or cold, and for cold either chill it or add shaved ice.
• Shave the corn close to the cob to get all the corn milk.
• Stir steadily while the corn cooks, since a thick pot scorches easily.
• Oat milk in place of condensed milk makes it thinner, so chill it 15 minutes to settle.
• Cook the rice in the second press coconut liquid, since first press milk from the start makes the pot cloying and quick to scorch.
• Keep the coconut milk separate and spoon it over each bowl, as cooking it in costs the aroma.