Tuesday, September 4, 2012

Corn-Barley-Coconut Milk Chè (serves 6-8)

Chè refers to a thickened soup-like sweet dessert found in Vietnam.  However, this similar dessert can be found in other parts of Asia.  Chè can be made with tapioca/cassava, glutinous rice, taro, seaweed, tropical fruits, a variety of beans such as kidney beans, mung bean, or black-eyed beans to name a few.  I enjoy eating freshly picked sweet corn that is available in the Northeast in the summer.  I decided to make a large pot of chè using the sweet corn and barley.  When you make your own dessert you can control the amount of sugar.  I prefer my dessert not too sweet and this is perfect.  Chè can be served cold or warm. I eat this anytime of the day including breakfast and it reminds me of eating oatmeal but just a lot tastier!

Corn-Barley-Coconut Milk Chè (serves 6-8)


4 C water
1/3 C barley
4 large ears of corn, kernels removed
1 C unsweetened coconut milk
1/2 C sugar to taste
1 tsp vanilla
1 Tbsp cornstarch  mix in 1 Tbsp water


1) Heat a large pot with water over high heat.
2) When water boils, add the barley and turn heat down to medium, cook for 35 minutes.
3) While the barley is cooking, take 2 cups of corn and puree in a blender.
4) Add the blended corn and the rest of the corn kernels to the pot, cook for 10 more minutes.
5) Add coconut milk, sugar, vanilla and cornstarch mixture, cook for 2-3 minutes.
6) Serve in a glass or bowl.

*If you prefer this chè to be thicker you may double the cornstarch mixture. 

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