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A glass of Vietnamese corn milk (Sữa Bắp) with a pandan leaf garnish, placed on a woven tray.

Corn Milk (Vietnamese Sữa Bắp)

Sweet, creamy, and fragrant, Vietnamese Corn Milk (Sữa Bắp) is a comforting drink made from fresh corn and pandan—perfect warm or chilled over ice.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Drinks
Cuisine: Vietnamese
Servings: 4 servings
Author: Cielle

Equipment

  • 1 High-speed blender
  • 1 fine mesh sieve or cheesecloth

Ingredients

  • 2 ears yellow sweet corn
  • 4 cup water (1 liter)
  • 3 pandan leaves
  • 1⅔ cup milk (about 14 fl oz/400ml)
  • 3 tbsp sweetened condensed milk (40g)
  • 1½ tbsp granulated sugar (20g)
  • 1 pinch salt

Instructions

  • Rinse the corn well, including husks and silk. Cut off the kernels and set them aside. Keep the cobs, husks, and silk for simmering – they’ll add a natural sweetness.
  • In a large pot, add the kernels, cobs, husks, and silk with water. Simmer for 15 minutes, then add pandan leaves and cook for another 15 minutes until fragrant.
  • Remove and discard the cobs, husks, silk, and pandan leaves. Blend the corn kernels with the cooking liquid until smooth.
  • Pour the mixture through a fine mesh sieve or cheesecloth to remove the pulp, leaving smooth corn milk.
  • Return the strained corn milk to the pot. Stir in milk, condensed milk, sugar, and a pinch of salt. Heat gently over low heat until just starting to simmer – don’t let it boil vigorously.
  • Enjoy warm or chilled. Add ice cubes for a refreshing cold version.
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