An exquisite Vietnamese dessert, Chè Bắp employs the alchemy of corn’s natural sweetness with coconut’s rich creaminess, forming a luscious pudding that soothes and delights.
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Soak tapioca pearls in water for 15 minutes , then drain.
In a pot, cook corn kernels in coconut milk over medium heat until .
Add soaked tapioca pearls, sugar, and salt to the pot, stirring well.
Continue until the tapioca is translucent and cooked through, about 15 minutes .
Stir in vanilla extract, remove from heat, and serve warm or chilled.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
