Vietnamese Sweet Corn Pudding with Sticky Rice

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while still providing creaminess.

sticky rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers a healthier protein alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

tapioca starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Cornstarch is a common thickener that works well.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens