Che Bap

Hi all. This is a sad weekend, because  we got a call, informing my family that Grandma Winter (not her real last name) passed away a couple of months ago. Her daughter found my parents’ number and recently told them. I call Grandma Winter my third grandma; she isn’t biologically related to me or anything like that. She is my grandma, because she was, and still is, a huge part of my life’s beginnings.

My parents immigrated to the U.S. with only $300, which is very little. They went to church and were so fortunate to meet her and her husband. They helped my parents by finding a car, getting clothes for us, and buying us canned food. They really gave us the fundamentals to survival.

They not only helped my parents, they also helped hundreds of Vietnamese families and refugees. They assisted with those dropped off in Minnesota during the Fall of Saigon to those involved with missionaries. They are so giving and so compassionate.

Grandpa Winter died a few years ago, which was a blow to me. I remember sitting down and writing Grandma a condolence letter. They were great together, the perfect team. They always cooked the best food. I remember being invited to their house one Christmas, and I was being greedy with the buttered corn. She let me have more; She was just that cool. 🙂

I also remember all the Christianity books she gave me as a child. She gave one called “Amy’s Angel” for my birthday, where Amy’s faith consoled her during a doctor’s visit. I am going to look for that book when I get home. I will cry if I can’t find it; it means so much to me.

I really hope Grandma is happy. She is a huge believer in Christ, so she is in heaven now with Grandpa. She is a really good person, and I am glad – and grateful- she came into my life.

In honor of her, I will make a buttered corn dish for that one time I ate 3-4 times my allotted serving. I will be making a somewhat healthier version of che bap (Vietnamese Corn Pudding).

It is really good and one of my favorite summer desserts. You can eat it hot or cold; I prefer cold. For my recipe, though, you will need to eat it cold to get that thick consistency that is usually found in che bap.

Che Bap

makes 4 servings


2 ears of corn
2 cup water
1 13.5-oz can Organic Coconut Milk
1/2 cup granulated sugar
1 gelatin packet
1/8 cup chia seeds
1/8 tsp fresh, minced ginger

For topping (optional):

1 tbs granulated sugar
1 tbs cinnamon
1/4 cup toasted sesame seeds


  1. Cut kernels off ears of corn. Set aside.
  2. In a pot, put corn cobs in water. Boil and then remove cobs.
  3. Throw into the pot corn kernels, sugar and ginger.
  4. Bring to a boil and then simmer for 10 minutes.
  5. In a small bowl, take some of the liquid from pot and mix with gelatin packet until dissolved.
  6. Put dissolved gelatin and chia seeds into pot and stir.
  7. Remove from heat and scoop into cups.
  8. Once cool, refrigerate overnight.
  9. Take out of fridge. If a hard milk layer forms, remove it.
  10. Stir and sprinkle toppings before serving.


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