Sweet Corn Pudding with Sticky Rice
Simple yet delicious, this must try dessert is a Vietnamese-style Sweet Corn Pudding with Sticky Rice and Coconut Cream
Video
Ingredients
- 2 to 3 whole corn on the cob (NOTE 1)
- 10 cups (2.5L / 2.6qt) water
- 2 fresh or frozen pandan leaves (NOTE 2)
- ½ cup (105gm /3.7oz) raw glutinous rice (NOTE 3)
- ½ cup (120gm / 4.2oz) white sugar (NOTE 4)
- ¼ tsp salt
COCONUT CREAM TOPPING
- 1½ cup (375ml / 12.7oz) coconut cream (NOTE 5)
- 2 tsp white sugar
- ¼ tsp salt
- 2 tbsp (40ml / 1.4floz) water
- 3 tsp cornflour or cornstarch
Instructions
- Clean the corn by removing the husks and silk, then remove the kernels from the corn using a sharp knife.
- Place the corn cores, pandan leaves and water in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Remove the solids from the water, then use a strainer to remove any remaining parts of the corn.
- Place the rice in the infused water and simmer for 30 minutes, remembering to stir occasionally to avoid it catching at the bottom. Add in the corn, sugar and salt, then simmer for another 15 minutes. If the pudding is too thick, add some water, or if it's too thin, cook it a little longer. Have a taste and add more sugar to your liking if needed.
- For the coconut cream topping - Mix the water with the cornflour. Place the coconut cream, sugar and salt in a saucepan and place over medium-low heat. Bring it to simmer, then add in the cornflour mixture. Stir for 5 minutes or until it thickens. To remove any lumps, pour the coconut mixture over a sieve. Serve the pudding warm or at room temperature.
Notes
(NOTE 1) Corn - I used 2 large corn cobs with a combined weight of 750gm / 1.6lb, and the kernels alone weighed 350gm / 12oz.
(NOTE 2) Pandan leaves are long, narrow, and bright green leaves that come from the Pandanus plant. They're used in Southeast Asian cuisine for their unique and fragrant flavour. The leaves have a sweet and floral aroma. If you're unable to find fresh pandan leaves, head to an Asian grocer, as they usually have them in their frozen section.
(NOTE 3) Glutinous rice (also known as sticky rice or sweet rice) is a type of rice that has a higher starch content compared to regular rice. Raw glutinous rice looks short and chalky, but when cooked, it becomes very sticky and chewy. For this recipe, use Thai or Vietnamese white glutinous rice which is available at Asian grocers.
(NOTE 4) White sugar - Some like to have this pudding sweeter or less sweet, so adjust the sugar to your desired level of sweetness.
(NOTE 5) Coconut cream is made from the flesh of mature coconuts. You could also use coconut milk, but the topping may be not as thick and rich. You can find cans of coconut cream in both supermarkets and Asian grocers.
Leftovers - Allow the Sweet Corn Pudding to cool completely at room temperature, then transfer it into an airtight container and store in fridge for up to 3 to 4 days. Store the coconut topping and pudding in separate containers.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 ServingCalories: 289kcalCarbohydrates: 35gProtein: 3gFat: 17gSaturated Fat: 15gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 167mgPotassium: 226mgFiber: 2gSugar: 17gVitamin A: 42IUVitamin C: 3mgCalcium: 16mgIron: 1mg