Sweet Corn Pudding with Coconut Milk

Cut the kernels off the cobs. Divide the kernels into two equal portions. Blend one portion with 1/2 cup of water until mostly smooth. Strain the blended corn mixture through a fine-mesh sieve, pressing to extract as much liquid as possible, and discard the solids. Set aside the corn milk.

In a small bowl, whisk together the tapioca starch with the remaining 1/2 cup of water until fully dissolved to create a slurry. Set aside.

In a medium saucepan, combine the whole corn kernels, corn milk, coconut milk, sugar, salt, and the pandan leaf (tied into a knot if long). Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.

Once simmering, remove the pandan leaf. Give the tapioca starch slurry another quick stir, then slowly pour it into the simmering corn mixture while continuously stirring. Continue to stir until the pudding thickens to your desired consistency, about 3-5 minutes.

Remove the saucepan from the heat. The pudding will continue to thicken slightly as it cools. Taste and adjust sweetness if necessary.

Serve the Sweet Corn Pudding warm or chilled. Garnish each serving with a sprinkle of toasted sesame seeds before enjoying. Hẹn gặp lại!