Vietnamese Sweet Corn and Coconut Rice Pudding Soup

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A beloved Vietnamese street dessert, this sweet soup features tender glutinous rice simmered with fresh corn kernels and finished with a fragrant coconut milk sauce. It is gently sweetened and served warm, offering a creamy, comforting bowl that balances chewy rice, juicy corn, and rich coconut in every spoonful.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 11 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 32 gSugar
• 5 gProtein
• 95 mgSodium
• 320 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rice and corn base

• 1/2 cup glutinous (sweet) rice
• 2 cups fresh corn kernels (about 3 medium ears)
• 4 cups water
• 1/4 teaspoon salt
• 2 pandan leaves, tied into a knot (optional)

For the coconut sauce and sweetener

• 1 1/2 cups full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 2 tablespoons cold water

Directions

1. Rinse the glutinous rice under cool water until it runs clear, then drain and set aside. If you have time, soak it for 20 minutes for a softer texture.
2. In a medium saucepan, combine the rinsed rice, 4 cups water, pandan leaves, and 1/4 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce heat and simmer for 12 minutes, stirring occasionally to prevent sticking.
3. While the rice cooks, cut the corn kernels off the cobs, running the back of your knife down each cob to extract any remaining milky pulp. Add the corn to the simmering rice and continue cooking for 8 to 10 minutes until the rice is tender and the corn is soft.
4. In a separate small saucepan, combine the coconut milk, sugar, and 1/4 teaspoon salt. Warm over medium-low heat, stirring until the sugar dissolves completely, about 3 minutes. Do not let it boil.
5. Stir the tapioca starch with 2 tablespoons cold water in a small bowl to make a smooth slurry, then slowly drizzle it into the warm coconut milk while whisking constantly. Cook for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon.
6. Pour the thickened coconut sauce into the rice and corn mixture, stirring gently to combine. Taste and adjust sweetness by adding more sugar if desired.
7. Simmer the combined soup for 2 to 3 more minutes to let the flavors meld, then remove the pandan leaves. The soup should be creamy with visible kernels and tender rice throughout.
8. Ladle into small bowls and serve warm, or chill for 1 hour and serve cool. Garnish with a few extra fresh corn kernels or a light drizzle of coconut milk if desired.

Cook’s Notes

• Fresh sweet corn gives the best flavor and natural sweetness, but frozen kernels work well when thawed.
• For a chewier texture variation, add 2 tablespoons of small tapioca pearls during the last 15 minutes of cooking.
• A pinch of mung bean or roasted sesame seeds stirred in just before serving adds traditional nutty contrast.
• Use full-fat canned coconut milk rather than light coconut milk for the creamiest, richest result.
• Leftover soup keeps in the refrigerator for up to 2 days; reheat gently with a splash of water to loosen the thickened rice.

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