3 ways to cook sweet, fragrant sticky rice with corn, pandan leaves, taro, and durian

Prepare the ingredients

Stand 1 ear of corn upright, use a knife to cut the corn from top to bottom to quickly separate the kernels from the cob. Place the cut corn into a bowl.

Boil the remaining half of the corn for about 20 minutes until cooked, then use a knife to carefully extract the intact corn kernels for making tapioca pearls.

Put the pandan leaves into a blender and blend until smooth. Strain the blended pandan leaves through a sieve to extract the pandan juice.

Put 50g of tapioca flour into a bowl, pour in warm water, and stir gradually until the flour dissolves, which will help thicken the dessert when cooked.

Make corn tapioca pearls

Add warm water gradually to 150g of tapioca flour, mixing well until all the warm water is used, then continue to knead the dough with your hands until it becomes a uniform dough that does not stick to your hands.

Take a portion of the dough that has been kneaded in your hands, about 10 grams, flatten it and place the boiled corn kernels in the center, then roll it back into a ball. Repeat this process until you run out of dough.

Next, place a pot of water on the stove and adjust to medium heat. When the water in the pot starts to boil, add the corn pearls to cook. When the pearls float to the top and the outer layer becomes translucent, remove them and place them in a bowl of cold ice water to firm them up.

Cooking pandan leaf corn sweet soup

Place a deep pot on the stove and add 600ml of filtered water to the pot. When the water begins to boil, add the peeled corn kernels to the pot. Add 60 grams of granulated sugar to the pot, stir well, then cover and cook on medium heat for about 15 minutes until you see the corn kernels starting to float to the top, then uncover.

Pour the pandan leaf extract into the corn pot, stir well. Slowly add the mixed tapioca starch water to the pot, stirring gently for the mixture to start thickening.

Completion

When the corn pudding mixture begins to thicken, add all the corn pearls into the pot. Cook for about 10 – 15 minutes for the pearls to absorb the pandan flavor, then turn off the heat.

Scoop the pudding into a bowl and it’s ready to enjoy.

Final Product

The corn pudding with a fragrant pandan aroma is irresistible. The sweet and mild flavor from the corn, the rich creaminess of the coconut milk, paired with the chewy and unique pearls will make you fall in love at the first try!

Prepare and boil taro

After buying taro, peel the dirt off the outside, cut off both ends, peel the skin, then wash it clean and let it drain.

Cut the taro into cubes about the size of a finger knuckle.

Put the taro in a pot and add enough water to cover the taro, then place it on the stove, boil with high heat until it boils, then reduce the heat and boil until the taro is soft, then pour the taro into a strainer to drain.

Preparation and cooking corn

After buying corn, you peel off the husk and silk, then wash it clean and let it drain.

You cut the corn lengthwise to let all the kernels fall out.

Grated coconut is squeezed to extract the milk with 1.5 liters of water, which you can divide into 3 times, each time using 500 ml of water.

Put the extracted coconut milk into a pot, add the separated corn kernels and corn cobs into the pot. Place the pot on the stove and boil over high heat until the coconut milk boils, then reduce the heat and cook until the corn is done.

Cooking corn and taro sweet soup

You remove the corn cobs, then add 300 grams of rock sugar, stirring well until the sugar dissolves.

Once the sugar has dissolved, add the taro, you can adjust the sweetness of the soup to your taste and cook for another 3 – 4 minutes, and it’s done.

Turn off the heat and scoop it out into bowls to enjoy!

Final product

The corn and taro dessert is fragrant, hot, eaten while blowing, with a sweet and mild taste, the creaminess of coconut milk, the soft and chewy taro, and the crunchy sweet corn, a simple dessert but brings an irresistible taste.

The corn and taro dessert will taste better when you chill it or eat it with ice! A bowl of this delicious, refreshing dessert will be wonderful during the hot summer, right?

Prepare the ingredients

Use a knife to peel the corn kernels, placing the peeled corn into a bowl and remember to keep the corn cob.

Take the durian segments into a bowl and separate the durian flesh, discarding the seeds. Then pour 400ml of coconut milk into the durian bowl, and mix them together.

Pour 40g of cornstarch into a small bowl, add 100ml of filtered water, and stir well until the cornstarch is completely dissolved.

Cook Durian Corn Sweet Soup

Put a pot on the stove, add the corn husks to the pot, pour in an additional 2 liters of water, and boil the corn husks over medium heat for about 15 – 20 minutes. Then remove the corn husks.

Continue by adding the corn kernels that have been peeled into the corn water, stir well, and cook over medium heat for 20 minutes.

Then add the durian and coconut mixture to the pot, add 400 – 450 grams of granulated sugar, 1 teaspoon of salt, and stir well with a spoon.

Completion

Pour the corn starch water into the pot, stir well until you see the mixture starting to thicken, then turn off the heat.

Scoop the dessert into a bowl, drizzle a little coconut milk on top, and it’s ready to serve!

Final product

The durian corn dessert is thick and smooth, with a faint aroma of durian that is very distinctive. The dessert has a sweet taste from the corn combined with the richness of coconut milk. When you eat, you will feel the crunchiness from the corn kernels, making the dessert even more delicious and appealing.