Ingredients:

  • 4 ears corn (fresh)
  • 4 cups water
  • ¾ cup glutinous rice
  • 1 can coconut milk (13.5 oz)
  • 4 pandan leaves (tied in a knot)
  • ¼ tsp salt
  • 1 can coconut milk (13.5 oz, for optional coconut sauce)
  • 2 tbsp granulated sugar (for optional coconut sauce)
  • ¼ tsp salt (for optional coconut sauce)
  • 2 tsp corn starch (for optional coconut sauce)
  • 2 tbsp water (for optional coconut sauce)

Instructions:

  1. Trim kernels off 4 ears of corn, using a knife to slice them off into a bowl or plate.
  2. Place corn cobs in a large pot with 4 cups of water. Cover and bring to a simmer. Cook for 30 minutes.
  3. While the corn simmers, rinse ¾ cup of glutinous rice under cold water 4-5 times until the water runs clear.
  4. After 30 minutes, remove the corn cobs. Stir in the rinsed glutinous rice, 1 can of coconut milk, 4 pandan leaves, and the corn kernels.
  5. Cover and simmer for an additional 15-20 minutes until the rice is cooked and the mixture thickens slightly.
  6. Remove from heat and mix in ¼ cup of granulated sugar and ¼ tsp of salt. Adjust sweetness to preference.
  7. In a separate saucepan, bring 1 can of coconut milk, 2 tbsp sugar, and ¼ tsp salt to a simmer.
  8. Combine 2 tsp of corn starch with 2 tbsp of water to form a slurry. Add this to the simmering coconut sauce. Stir until thickened, then remove from heat.
  9. Ladle the Che Bap into small bowls and optionally drizzle with coconut sauce before enjoying!