Sweet corn and coconut soup

Sweet corn and coconut soup

Chè ngô

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A versatile sweet dish for all seasons, this soup can be served warm to ward off winter chills, or in a tall glass with crushed ice as a refreshing summer dessert.

Ingredients

Quantity Ingredient
150g glutinous rice, soaked overnight
2 pandan leaves, crushed
3 corn cobs, kernels removed
190ml coconut milk
1/2 teaspoon salt
75g sugar
Sweet coconut sauce, to serve
2 tablespoons sesame seeds, toasted

Method

  1. Drain the rice and rinse until the water runs clear. Place in a pan with the pandan and 500 ml cold water. Stir together, cover and cook over low heat for 15 minutes.
  2. Meanwhile, break the corn kernels into small pieces, using a mortar and pestle or a food processor.
  3. Stir the corn, coconut milk, salt and sugar through the rice and cook, uncovered, for a further 10 minutes.
  4. Serve drizzled with sweet coconut sauce and sprinkled with the sesame seeds.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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