Sweet corn pudding

Sweet corn pudding

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

This recipe belongs to my Aunty Eight. She is the queen of corn. Every time I see her, be it at a wedding, family gathering, birthday or when she is just picking me up from the airport, Aunty Eight always seems to be carrying a heavy sack of corn, which she hands out as gifts.

Ingredients

Quantity Ingredient
220g yellow mung beans, dried and peeled
1 litre coconut milk
12 young white corn cobs
150g sugar
250ml coconut cream
1 tablespoon toasted white sesame seeds

Method

  1. Soak the mung beans in water for 1 hour, then drain and set aside.
  2. Put the coconut milk and mung beans in a large saucepan. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes, or until the mung beans soften, stirring occasionally to stop the beans sticking to the base of the pan.
  3. Meanwhile, peel the husks off the corn. Shave the corn kernels into a bowl, using a sharp knife.
  4. Add the shaved corn to the mung bean mixture and stir for 5 minutes, or until the pudding thickens. Reduce the heat to low and simmer for a further 10 minutes, until the corn softens. Now add the sugar and coconut cream and stir again. Cook for a further 3 minutes.
  5. Transfer to small bowls, garnish with a sprinkle of the sesame seeds and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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