Cambodian Corn Pudding Dessert @BophaJonathansAdventureShow

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk provides creaminess.

tapioca starch

💰Cheaper: cornstarch

Cornstarch is a more common thickening agent and cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar is often less expensive.

rice flour

💰Cheaper: all-purpose flour

All-purpose flour is more readily available and typically cheaper.

Prepare banana leaves by cutting them into squares and softening them in hot water.

Blend corn until smooth and creamy, then set aside.

In a mixing bowl, combine coconut milk, sugar, and salt; stir until dissolved.

Add rice flour and tapioca starch to the mixture, mixing until smooth.

Incorporate the blended corn and vanilla extract into the mixture, stirring well.

Pour in water gradually until the desired consistency is reached.

Place a pandan leaf at the bottom of each banana leaf square for aroma.

Spoon the corn mixture onto the pandan leaves in the banana squares, folding them securely.

Arrange the wrapped puddings in a steamer basket, ensuring they are not overcrowded.

Steam the puddings for about 30-40 minutes, or until set and firm to the touch.

Remove from the steamer and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens