Dessert corn soup with coconut milk

Such sweet soups and puddings are called "che" in Vietnam. This dessert corn soup with coconut milk is called che bap. Che can be served hot, warm or chilled. Che is prepared in restaurants and sold from street counters, often made at home. If you can't find pandanus leaves - long, shiny, pointed, like gladiolus leaves, with a pleasant herbal scent - don't be discouraged, the soup will work just fine without them.

Ingredients

• 1/4 cup glutinous rice
• 450 g fresh dairy or frozen corn kernels
• 1/3 cup coconut milk
• 4-5 Art. l. Sahara
• a pinch of salt
• 3-5 pandan leaves, if possible
• 1.5 tsp corn starch
• For refueling:
• 1 cup thick coconut milk
• half vanilla pod
• 1 tbsp. l. Sahara
• 1/2 tsp salt
• For refueling:
• 0.5 tsp starch

Directions

1. Rinse the rice in several waters so that absolutely clear water flows down. Place on a sieve and pat dry.
2. Prepare a dressing: Combine coconut milk, salt, sugar and 3 tbsp. l. water in a small saucepan.
3. Cut the vanilla pod in half lengthwise. Scrape the seeds into the coconut mixture and place the pod in there. Bring the mixture to a near boil over medium heat, but do not boil; immediately, as soon as there are hints of bubbles, reduce heat to minimum.
4. Mix the starch with 2 tsp. water, pour into the coconut mixture and immediately stir thoroughly with a whisk to prevent lumps from forming. Stir for 30 sec. The liquid should thicken slightly. Remove from heat and cool slightly without a lid. Then remove the vanilla pod.
5. Place the corn in a blender or food processor and grind into a coarse mass with chunks.
6. Pour 3 cups of water into a clean saucepan, bring to a boil, add rice and cook, stirring occasionally so that the rice does not stick together, almost until tender, about 10 minutes.
7. Pandanus leaves, if using, fold together and tie in a knot in the middle.
8. Add sugar, salt and coconut milk. Cook until sugar dissolves, then add corn and pandanus leaves. Cook for 5-7 minutes, stirring occasionally.
9. Remove from heat and let the soup sit, covered for about 15 minutes, then remove the pandanus leaves. Serve hot with the dressing or cool completely.