Ingredients:-200g sweet rice (aka glutinous rice)
-5 large ears of corn
-water
-1/2 tsp salt
-200g sugar
-1 can coconut milk/cream
-3/4 tsp tapioca starch
-4 fresh pandan leaves (optional)
What to Do:
In a large pot of water boil corn with pandan leaves and salt. Once corn is cooked remove and cool, retain water to make the pudding. Meanwhile, wash and soak rice in water. Once corn has cooled enough to handle, use a knife to remove the kernels. In a pot, add rice and enough corn water (reserved from boiling corn) to cover the surface of the rice by approx. 1 ½ -2 inches. Bring the mixture to a boil. Add sugar and immediately after the rice is tender. Simmer for about 15 mins or until mixture thickens but the rice grains are still whole and not broken into a mush (this is why sugar is added immediately after the rice is tender, sugar will help the rice hold its shape). In a different pot mix together tapioca starch and coconut milk, cook over medium heat until starch thickens. Serve pudding with a generous topping of coconut sauce.
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Hi tt,
I really need your help. Firstly,
do you know the english name for a vegetable called rau dai? Secondly, do you know how to use or cook it? Last year I begged for the seeds from a person I met briefly while on vacation.
Thanks,
lpf
ooh! I love the combination of coconut milk and rice. Haven't tried it with corn yet but it looks good!
lpf,
cook it the same way you would rau mong toi.
Thanks! Do you know the name in english?
lpf
i love how you posted all of these great recipes but i don't know how to convert your measurements. like 200g converts into how many cups? is that a layout of the conversions! I would really love to try to make some of these at home! thanks!
Thanks for sharing the recipe :)
hey, i like your blog a lot, and wonder if you can share some recipes of cakes? or mouse? i would love to make those! thanks!
there are cake recipes under the "sweets" section of my blog. sorry, I've never cooked mouse before so I don't have a recipe to share.
hi, just wondering wat is ears of corn? can i use corn in the can that already break into piece? thanks a lot for help!
tracy,
ears of corn:
http://wiki.answers.com/Q/Why_is_corn_called_an_ear_of_corn
I prefer corn still on the cob, 'cause you need to boil them to extract flavor for the final product.