Serves 15-20 people
Ingredients:
10 ears of corns
1 cup glutinous rice
3/4 cup sugar
1/2 tsp salt
2 liter +500 ml water
1/4 cup white small tapioca
3 tbsp tapioca starch + 1/4 cup water
Method:
1. Clean the corns and use a sharp knife to shave the fresh kernels as thin as possible.
2. In a pot add in the water (optional put naked corn cobs in) and bring to boil for few minutes. Remove naked corn cobs and add in the shaved corns. Bring to boil and remove foam. Then turn heat to medium.
3. Rinse the glutinous rice and then pour into the pot. Stir to prevent rice sticking to the bottom of pot. Cook until rice is tender about 10 minutes.
4. Add in tapioca and stir. Need to stir occasionally to prevent burning on bottom. Cook for about 7 minutes more.
5. The corn and rice should thicken up at this point. Add in the sugar and salt. Stir and taste. Mix the tapioca starch with water and slow stir into the corn. The corn pudding should be thicken but not dry. Rice should be cooked but not mushy.
6. Remove from heat and let it cool. It will thicken up more as it cools.
Coconut Milk:
2 can coconut milk 14oz each
6 tbsp sugar
1/4 cup water
1/4 tsp salt
2 tbsp tapioca starch + 1/4 cup water
1. Bring coconut milk, 1/4 cup water, sugar, and salt to a slow boil. Then slowly pour in the starch water. Do not need to pour all starch into the coconut milk. The coconut milk should be slightly thicken with a hint of sweet and slight salty.
To serve: Pour some corns into a bowl and add in coconut milk. Serve hot or cold.
* Refrigerate leftover pudding. Heat to warm in microwave next day still delicious!
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