Bánh Bắp Nướng (Vietnamese Baked Corn Cake)
Bánh bắp nướng is a tender Vietnamese-style baked corn and coconut cake with a lightly chewy crumb and visible sweet corn kernels.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Blend two-thirds of the corn with coconut milk, leaving some texture.
- 2
Whisk in sugar, eggs, glutinous rice flour, rice flour, butter, vanilla, and salt.
- 3
Fold in the remaining whole corn kernels.
- 4
Pour into a greased lined pan and bake at 175°C (350°F) until set and golden, 40-50 minutes.
- 5
Cool before cutting into squares or wedges.
Cook notes
Tips
Ensure the corn is fresh for the best flavor.
Let the pudding cool down before slicing for easier serving.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep the corn pudding in an airtight container to maintain freshness.
- Refrigerate for up to 3 days; reheat in the oven or microwave before serving.
Substitutions
- You can replace coconut milk with almond milk for a lighter flavor.
- Glutinous rice flour can be swapped with regular rice flour, but the texture will be less chewy.
What to Serve With
- Fresh tropical fruits like mango or pineapple.
- A side of coconut sticky rice pairs well with the pudding.
Common Mistakes
- Not blending the corn thoroughly, resulting in a chunky texture.
- Overbaking the pudding can make it dry; keep an eye on the cooking time.
Recipe FAQ
Can I use frozen corn instead of fresh?
Yes, you can substitute frozen corn, but fresh corn gives the best flavor.
Is there a dairy-free version of this recipe?
This recipe is already dairy-free due to the use of coconut milk.
How can I store leftovers?
Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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