Sua Bap (Vietnamese Sweet Corn Milk), Sweetened with Monk Fruit
Sweets and drinksDrinksVietnamAbout 1 hour
Sua bap made at home smells far better than any bottled version. The pleasure is the natural sweetness of corn kernels blended and carefully strained. The difficulty is that the milk skins over and splits easily as it heats.
The cobs, silk and young husks are simmered for 15 minutes for their sweet liquid, which goes into the pot and deepens the flavor. Stirring constantly in one direction keeps a skin from forming.
This batch weighs about 4.9kg, at roughly 28 calories per 100g.
Method
Cut the kernels off lengthways, shaving close to the cob to take all the flesh.
Put the cobs, silk and young husks in a large pot with 1.5 liters of water, boil for 15 minutes, then lift out the solids and keep the sweet liquid.
Blend the kernels with 1 liter of water until smooth, working in batches to suit the blender.
Tip the blended corn into a straining bag and squeeze out the first pressing into the pot. Using a basin holding 500ml of water, squeeze again for a second pressing.
Pour both pressings into the pot, strain out any solids and stir in 2g of salt.
Heat the mixture, stirring constantly so no skin forms. As it warms, add 127g of kOBE Monk Fruit Blend and 158ml of unsweetened oat milk, pouring and stirring at the same time.
Let the mixture cool a little, add 500ml of unsweetened oat milk and stir well.
Cool completely, then divide into clean bottles and keep chilled.
Tips
Stirring in one direction with the salt going in last keeps the milk from splitting.
Boiling the corn with pandan leaf gives a better aroma.
The milk is at its best within 2 to 3 days.
kOBE Monk Fruit Blend takes a few minutes to dissolve in cold water and goes much faster in warm.
Milk made with oat milk runs thinner, so 15 minutes in the fridge settles it before pouring.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.