From Wandering Chopsticks
One of the other mainstays of summer for me is che bap (Vietnamese dessert soup with corn and tapioca pearls). Che is a catch-all word to describe Vietnamese dessert soup. It can be eaten as a snack at any hour of the day, not necessarily as a dessert, served warm or cold. It can be made with anything from corn to bananas to seaweed to beans. While you can get che bap at any time of the year, summer’s bounty of fresh corn on the cob makes this an even fresher treat. I like using fresh corn sliced off the cob.
Che bap (Vietnamese pudding with corn and tapioca pearls in coconut milk). Photo from Wandering Chopsticks
Tapioca pearls. Yup, this is the same stuff that most Americans would recognize in tapioca pudding.
And coconut powder. Why powder and not coconut milk? I find it easier because I can see when the tapioca pearls become translucent if I boil them in water and not coconut milk. The powder also allows me to control how creamy I want to make the che. I sometimes alternate and add coconut milk instead too. It’s personal preference.
CLICK HERE FOR THE RECIPE!!!!!
