Che Bap Tim (Vietnamese Purple Corn Pudding)

Considering how much I love purple foods, it's not surprising that I got excited when I saw these ears of purple corn at the 99 Ranch Market - Monterey Park. And at three for $1.17, I promptly bought sets for my aunts and uncles and my friend DP, who loves corn too. Plus, she dropped off some jackfruit and her GPS for me to borrow for a road trip, so purple corn was a small thank you.

Despite the label at the market, the corn was more reddish-violet than purple, and when cooked, it just became gray. Well, shades of gray. Not quite the same color as making Vietnamese corn pudding with yellow corn.

I've already blogged Che Bap (Vietnamese Corn Pudding) years ago, but used powdered coconut milk for that recipe. So for the purple corn, I decided to cook it all in canned coconut milk. The result was a much thicker pudding so use powder or canned coconut milk according to your preference. But does it really matter? Corn, coconut, tapioca, all my favorite ingredients in one dessert.



Che Bap Tim (Vietnamese Purple Corn Pudding)

For about 4 to 6 servings, you'll need:
2 to 3 ears corn, sliced kernels off cob
8-oz coconut milk, plus 8-oz water in the coconut milk can
1/2 cup tapioca pearls
1/2 cup sugar

Optional: dash of vanilla extract, sliced ginger, honey to finish

Aren't the ears of purple corn beauuuutiful?



Look at the gradations in color.



Even the mottling from one kernel to the next is amazing.



The corn husks were equally colorful.



Pretty basic recipe. Just corn, coconut milk, and tapioca pearls. And sugar and water.



Slice the corn kernels off the cob.



You can see how purple the corn is on the empty cob.



Sliced kernels looking so pretty.



Add in 8-oz coconut milk. Then fill the container with water and empty that into the pot. Add 1/2 cup tapioca pearls and 1/2 cup sugar. Add sliced ginger or a dash of vanilla extract if you'd like.



Lightly cover the pot and simmer on medium-low for about 20 to 25 minutes.



You can see the tapioca pearls have become more translucent. Taste and add some honey to finish off for some aroma if you'd like.



Took a photo in the morning so you can see more accurate color.



Spoon into bowls.



The Vietnamese corn pudding can be eaten hot or cold.



Enjoy!

Other Vietnamese puddings:
Che Dau Trang (Vietnamese Pudding with White Beans and Sticky Rice in Coconut Milk)

*****
1 year ago today, Kiki Bakery - Monterey Park.
2 years ago today, Church & State Bistro - Los Angeles (Downtown).
3 years ago today, Very Berry/Coo Coo Chicken - San Gabriel (Closed).
4 years ago today, Cream of Tomato Soup.