Che bap Hoi An sweet corn pudding

What to get ready

• Sweet corn 4 ears
• Sticky rice 80 g
• Sugar 120 g
• Tapioca starch 32 g
• Coconut milk 160 ml
• Pandan leaves 8 leaves
• Salt 4 g

Method

1. 1 Remove the sweet corn kernels from the cob, keeping the cob to make sweet corn syrup.
2. 2 Boil the corn cob with water and pandan leaves for 15 minutes, then remove the cob.
3. 3 Soak the glutinous rice for 1 hour, then put it in a pot of corn water and cook for 15 minutes until the rice is fully cooked and expanded.
4. 4 Add the corn kernels and sugar, cook for another 8 minutes, and season with a pinch of salt to enhance the flavor.
5. 5 Mix tapioca starch with water, then pour it into the dessert and stir until it thickens. Pour coconut milk over it before serving.

With an appliance

• Pressure cooker 38 min

  Replace step 3: cook the soaked glutinous rice in corn water under high pressure for 4 minutes, then let it rest naturally for 7 minutes; reduce the cooking time by about 4 minutes, the rice will expand evenly and no stirring is needed. Corn kernels, sugar, and tapioca starch can still be added after opening the lid.