Best Vietnamese Corn And Coconut Fritters Cha Bap Ran Recipes

VIETNAMESE CORN AND COCONUT FRITTERS CHA BAP RAN

Steps:

• Fritter:.
• Place corn in a chopper and pulse 10 to 12 times. Remember to scrape down the sides midway with silcon spatula. You should be able to pinch together between fingers.
• Mix in a bowl with other ingredients for fritter except oil.
• Dipping sauce:
• In a small bowl mix the sauce ingredients and dissolve the sugar. Taste and add more sugar and/or water to decrease heat of sauce.
• Set aside.
• Preparing:.
• Use a wok or heavy skillet. Pour oil in to one inch depth. Heat the oil to 350F on a deep fry thermometer. Test if needed by dropping in a bit of batter. It should immediately cause bubbling and float to the top in 5 seconds.
• When ready drop by tsp of batter into oil. They will sink, be surrounded by bubbles and rise to the top within seconds. You may put as many as you like in without crowding the surface once they float. They should become golden brown. Turn once. Use paper towels to blot gently and let drain on towels. If they deflate? You pulled them too soon. Add more time. You want them to hold the shape and be slightly crispy. Watch your temp it needs to stay at 350F.
• Serve with sauce.
• NOTES
• Use fresh sweet corn if possible. If it is not in season use frozen.
• Note for those interested in removing egg, it won't work with powdered subs. The egg is to hold it together. Untried with tofu as sub for egg. Use at own risk.

VIETNAMESE SWEET CORN PUDDING

Steps:

• Cut off corn kernels from the cob and set the kernels aside.
• In a pot, add corn cobs, pandan leaves and 3⅓ cups of water and place over medium heat. Once the water starts to boil, adjust the heat to maintain a rolling simmer for 15 minutes.
• After 15 minutes, add corn kernels to the same pot and continue to simmer for another 15 minutes. Skim off any foam.
• After 15 minutes, discard the cobs and pandan leaves. Add sugar, taste and adjust to your liking.
• Dissolve kudzu root starch (or tapioca starch) in 2 tablespoons of water. Add the starch slurry gradually to the simmering sweet corn soup while stirring to thicken it to your desired consistency. Transfer the sweet soup/pudding to a container.
• Soak sticky rice in plenty of water while preparing other ingredients.
• Shave the corn kernels off the cob (it is best to use a box grater - you can watch the video to see how to do this). Set the shaved corn aside.
• In a pot, add corn cobs, pandan leaves and 4 cups of water and place over medium heat. Once the water starts to boil, adjust the heat to maintain a rolling simmer for 30 minutes.
• After 30 minutes, discard the cobs and pandan leaves. Add sticky rice to the pot and stir until it starts to simmer again. Cook for about 10-15 minutes or until sticky rice has fully expanded.
• Add shaved corn kernels to the pot. Give everything a stir and simmer for another 10-15 minutes. Watch closely and stir as needed to avoid scorching, especially near the end. The consistency is quite like oatmeal, but you can adjust it to your liking.
• Add sugar and stir to dissolve. Taste and adjust to your liking, then transfer to a container.
• In a small sauce pan, add coconut milk and sugar. Bring it to a simmer (do not let it boil).
• Dissolve tapioca starch or cornstach in 1 teaspoon of water. Then slowly add the starch slurry to the coconut milk while stirring to thicken it to your liking. Once the sauce starts to simmer again, transfer it to a container.
• Vietnamese sweet corn pudding can be eaten warm, at room temperature or cold. Place your preferred pudding variations in serving bowls, and then drizzle coconut mik on top.