Enjoy the amazing flavors of fresh summer corn with this easy recipe for Sweet Corn Pudding (Che Bap). Juicy and sweet summer corn is cooked into a hearty pudding infused with Pandan aroma. Serve the Sweet Corn Pudding topped with coconut sauce and roasted sesame seeds for a tantalizing and decadent dessert.
Remove the husk from the corn. Brush off the silk using a corn brush or pluck with your fingers. Rinse the corn with cold water and pat dry using paper towels.
Using a sharp paring knife, run it along the length of the corn, thinly slicing the kernels. Continue thinly slicing the corn until you reach the cob. Use your fingers to toss and separate the kernels.
Drain the tapioca pearls and add into the pan. Stir gently and cook for 5 minutes or until the tapioca pearls float to the top.
Transfer into a medium bowl and let cool for 15 minutes. (The pudding continues to thicken as it cools.)
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