Sweet corn pudding
- 4 corn cobs
- 1/3 cup white sticky glutinous rice
- 1 tbsp. sugar
- 4 cups water
- 1 cup coconut milk
- 1/2 cup water
- 1 tbsp. sugar
- 1/2 tbsp. fat flour or tapioca starch
- 1/4 tsp. salt
- Pandan extract (optional)
- Toasted sesame seeds, to serve
For the sweet corn pudding
- Remove the husk and silk from the corn cob. Cut the corn kernels with a sharp knife.
- Wash the sticky glutinous rice with cold water and strain until the water is clear (about 3-4 times).
- Add 4 cups water and sticky glutinous rice in a medium saucepan to cook at medium heat. Make sure to stir constantly every 5-7 minutes.
- When the rice expands (after 20 minutes cook), add corn kernels and sugar. Stir pudding constantly every 5 minutes until the rice has puffed and sticked to the corn (there will be a very little liquid remain in the saucepan)
For the sweet coconut milk
- While cooking sweet corn pudding at step 4, add coconut milk, water, sugar, salt and pandan extract in another small saucepan over low heat. Bring boil and stir coconut milk to mix all ingredients well.
- Combine the fat flour with 2 tablespoons of water in a small bowl and stir to form a smooth paste. Set aside.
- When coconut milk at boil, slowly pour the bowl of fat flour mixture in the saucepan while stirring constantly the coconut milk
- Continue stirring until the coconut mixture starts to thicken. Take off the heat.
- When both corn and coconut milk are done. Serve warm sweet corn pudding in small bowls and topped with full tablespoons of sweet coconut milk and toasted sesame seeds.
*Store extras in a fridge. Sweet coconut milk is good for two days in the fridge.
Enjoy! Happy Cooking!