Vietnamese Sweet Corn Pudding
Sweet Corn Pudding is a tasty Vietnamese dessert soup with sweetness, juiciness and crispness from corn. It is usually served with coconut sauce and can be eaten either warm or cold. The recipe includes instructions to make two different variations of the pudding that are often enjoyed in Vietnam.
Servings: 4 people
For Variation #1 (using whole corn kernels)
- 1 corn on the cob
- 2-3 pandan leaves, knotted (optional, or add vanilla extract near the end)
- 3 1/3 cups water (plus 2 tablespoons for the starch slurry)
- 2 tablespoons kudzu root starch or tapioca starch
- 2 tablespoons rock sugar (to taste)
For Variation #2 (using shaved corn kernels)
- 1/4 cup sticky rice
- 1 corn on the cob
- 2-3 pandan leaves, knotted
- 4 cups water
- 2-3 tablespoons rock sugar (to taste)
For the Coconut Sauce
- 1 cup coconut milk
- 1 1/2 teaspoons rock sugar (to taste)
- 1 teaspoon cornstarch or tapioca starch
- 1 teaspoon water
To Make Sweet Corn Pudding Variation #1
Cut off corn kernels from the cob and set the kernels aside.
In a pot, add corn cobs, pandan leaves and 3⅓ cups of water and place over medium heat. Once the water starts to boil, adjust the heat to maintain a rolling simmer for 15 minutes.
After 15 minutes, add corn kernels to the same pot and continue to simmer for another 15 minutes. Skim off any foam.
After 15 minutes, discard the cobs and pandan leaves. Add sugar, taste and adjust to your liking.
Dissolve kudzu root starch (or tapioca starch) in 2 tablespoons of water. Add the starch slurry gradually to the simmering sweet corn soup while stirring to thicken it to your desired consistency. Transfer the sweet soup/pudding to a container.
To Make Sweet Corn Pudding Variation #2
Soak sticky rice in plenty of water while preparing other ingredients.
Shave the corn kernels off the cob (it is best to use a box grater - you can watch the video to see how to do this). Set the shaved corn aside.
In a pot, add corn cobs, pandan leaves and 4 cups of water and place over medium heat. Once the water starts to boil, adjust the heat to maintain a rolling simmer for 30 minutes.
After 30 minutes, discard the cobs and pandan leaves. Add sticky rice to the pot and stir until it starts to simmer again. Cook for about 10-15 minutes or until sticky rice has fully expanded.
Add shaved corn kernels to the pot. Give everything a stir and simmer for another 10-15 minutes. Watch closely and stir as needed to avoid scorching, especially near the end. The consistency is quite like oatmeal, but you can adjust it to your liking.
Add sugar and stir to dissolve. Taste and adjust to your liking, then transfer to a container.
To Make the Coconut Sauce
In a small sauce pan, add coconut milk and sugar. Bring it to a simmer (do not let it boil).
Dissolve tapioca starch or cornstach in 1 teaspoon of water. Then slowly add the starch slurry to the coconut milk while stirring to thicken it to your liking. Once the sauce starts to simmer again, transfer it to a container.
To Serve the Sweet Corn Pudding
The pandan leaves are optional. You can omit it and add several drops of vanilla extract before removing the pudding from the stove if you want.
You can use regular granulated sugar instead of rock sugar.
If you want to enjoy this pudding cold, I recommend making variation #2. The texture of variation #1 can be a little strange to some, once chilled in the refrigerator.
Calories: 204kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 11g | Sodium: 23mg | Potassium: 194mg | Fiber: 1g | Sugar: 9g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg