How to Make Delicious Sweet Corn Pudding with Tapioca and Coconut Milk, Easy to Make, Loved by Millions

How to prepare che bap bot bang nuoc dua

• 1

  Cook sago

  First, you need to wash the sago thoroughly and then put it in a pot with pandan leaves, adding enough water to cover the sago. Boil for about 15 minutes, stirring occasionally, then pour the sago into a colander and rinse with clean water.

  
• 2

  Prepare the corn

  Method 1: Use a knife to remove corn kernels

  Use a slender and sharp knife, insert it deep into the corn cob vertically along the corn. Gently slice and cut along the grooves on both sides of the corn kernels to separate and split the corn in half. Now you just need to use your hands to gently remove each row of corn kernels from the cob to get the kernels.

  Method 2: Use a corn kernel remover tool

  Using a corn kernel remover tool helps you to remove the kernels quickly while keeping the kernels intact without bruising. You can refer to several corn kernel remover tools available on the market to choose to buy.

  

  
• 3

  Cook coconut cream corn pudding

  Place a pot of water on the stove and bring it to a boil, then continue to add sugar until dissolved, then drop in the sweet corn, stir well, boil for about 3 – 4 minutes, then add the tapioca pearls, continue to stir well for about 5 minutes, then turn off the heat.

  
• 4

  Final Product

  You present the cooked corn and tapioca pearls in a bowl or cup, then pour coconut milk on top and enjoy. It can be enjoyed hot or added to crushed ice for a cold treat as you like.

  The successfully cooked corn and tapioca pearl dessert will have a chewy texture and a distinctive thickness, with the sweet aroma of corn blending with the tapioca pearls and coconut milk, making it very suitable as a summer dessert.