Friday, May 10, 2013

To try new things.... Munch Bunch

A few friends of mine had started this thing called: 'MuchBunch'
Concept is simple, four foodie couples meet once a month decide on a 'cuisine' and cook something which challenges them, or something that they want to try making. The venue rotates in the couples place and this way, one gets to try new cuisines, new dishes and enjoy the process of making them as well. Above all, its an awesome evening spent with awesome food and even better company.
Recently I was invited to join them, I guess I qualified the 'foodie' label, surprise surprise!!

The Munch Bunch theme was Vietnamese.

My personal experience with Vietnamese has been restricted to Pho, Spring rolls and the tea. The Vietnamese Spring Roll I have made a couple of times with varying degree of success. I chose to make the Dessert this time.
Mainly because making desserts is not my forte and secondly because I did want to challenge myself.

I made something called:  Che Bap: (Vietnamese Sweet Corn Pudding). We all loved it, I think its less sweet than other desserts making you really enjoy it more
Recipe adapted from Pham Fatale

Here is the simple process:

Makes 12 portions
Time to Cook: 1 hour
Time to eat: 2 minutes!

For pudding-
½ cup tapioca pearls: Sabutdana
1 (16-ounce) package frozen yellow sweet corn, thawed
½ cup coconut milk
2/3 cup granulated sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
2 teaspoons white sesame seeds, slightly dry toasted
1 tsp Vanilla extract

For Coconut Sauce
2 Tsp of corn starch/ corn flour
1/4 th cup water
1 Cup coconut milk
2 Tsp. Sugar
1/8 tsp Salt

1. Boil 1-½ quarts water. Add the tapioca pearls. Bring back to a boil. Immediately lower the heat to a gentle simmer, stirring every now and then.
2. Cook for about 20 to 25 minutes. The mixture should be thickened. Drain the tapioca pearls and set aside.
3. Puree the corn in a blender. The texture should be slightly coarse
4. Separately heat the coconut milk. Bring to a near boil. Then lower the heat and add boil and drained tapioca. Mix
5. Then add the pureed sweet corn mixture, sugar and salt.
6. Cover and simmer for 5 to 8 minutes. Turn off the heat and mix in the vanilla extract.
7. Let cool for 10 minutes. The texture of the pudding should be slightly thick.

Coconut Sauce:
1. Dissolve 2 teaspoons of corn-starch in 1/4 cup of water.
2. Add 1 cup coconut milk and bring to a near boil. Lower the heat, then add the dissolved corn-starch, 1 tablespoon of sugar and 1/8 teaspoon salt, stirring constantly.
3. As soon as the sauce thickens, turn off the heat. This takes about 15 minutes.
Please make sure to stir consistently else you will have lumps in the sauce

To Serve:
Place the pudding, top with coconut sauce and garnish with slightly roasted sesame seeds.


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