If you are captivated by the sweet taste and the distinctive aroma of corn, then don’t miss out on the corn pudding with sticky rice. Today, let’s join cooking with TasteVN to showcase your talent in making this pudding to treat the family for the weekend!
1. Corn pudding with sticky rice
Preparation
10 minutes
Cooking
25 minutes
Difficulty
Easy
Ingredients for Corn pudding with sticky rice Serves 5
American corn 2 ears Sticky rice 200 gr Coconut milk 400 ml Diluted coconut milk 900 ml Tapioca starch 1 tablespoon Rice flour 1/2 tablespoon Vanilla essence A little Sugar 200 gr Salt A little
Ingredient image
How to make Corn pudding with sticky rice
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Prepare the corn
For American corn, peel off the husk and silk, then wash it clean.
Use a peeler to remove all the kernels from the cob.
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Wash the sticky rice
Rinse the sticky rice in water about 3 – 4 times until clean and let it drain.
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Cook the sticky rice with coconut milk
Add 900ml of diluted coconut milk into the earthen pot, add 2 corn cobs, the cleaned sticky rice, and 1/4 teaspoon of salt.
Cook the mixture over high heat until it boils, then reduce to low heat and cook for 10 minutes, remove the corn cobs, and cook for another 2 minutes.
Tip:
- Diluted coconut milk, also known as second coconut milk, is the water extracted the second time from the coconut.
- To prevent the sticky rice from burning, stir the mixture from the bottom of the pot to the top for about 1 – 2 minutes while cooking.
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Cook corn with sticky rice
Add the finely grated American corn, stir gently, then cover and cook for another 10 minutes.
Then check if the sticky rice is fully cooked, add 200g of sugar and mix well, cook for another 2 – 3 minutes until the sugar dissolves, then turn off the heat!
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Cooking coconut milk
Add to a bowl 400ml coconut milk, 1 tablespoon of tapioca flour and 1/2 tablespoon of rice flour, stir the mixture until smooth, then strain the mixture through a sieve to remove any lumps of flour or coconut bits.
Pour the coconut milk mixture into a pot, add 1/4 teaspoon of salt, cook over medium heat, stirring constantly, when the coconut milk just boils, turn off the heat. Finally, add a little vanilla for fragrance!
Tip:
- If your family likes sweet, add sugar to the coconut milk mixture!
- To retain the fragrant and rich taste of coconut milk, do not cook for too long.
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Completion
Once the pudding has cooled, serve it in a bowl, then add a little coconut milk on top and it’s done!
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Final Product
Let’s enjoy the sweet corn pudding with sticky rice together. The pudding has the fragrant aroma of sticky rice and corn, with the soft and smooth sticky rice grains, crunchy sweet corn, blended with the rich coconut milk, making it extremely appealing.
If you serve this pudding to your family on the weekend or invite friends over, everyone will surely praise it!
2. Sweet Corn Pudding with Sticky Rice (recipe shared by users)
Preparation
15 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Sweet Corn Pudding with Sticky Rice (recipe shared by users) Serves 4
Sweet Corn 2 ears Sticky Rice 1 cup (rice bowl) Coconut Milk 400 ml Pandan Leaves 1 bunch Filtered Water 1 liter Tapioca Starch or Flour 2 tablespoons Sugar 300 gr Salt 3/4 teaspoon
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How to prepare Corn Sweet Soup with Sticky Rice (recipe shared by a user)
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Prepare the ingredients
Peel the corn, wash it clean, then use a knife to shave it thinly and place it in a bowl. Keep the corn silk and cob, wash them clean, and set aside to boil later for sweet soup water.
Put the sticky rice into a bowl, add enough water to cover the surface, and soak for 15 – 20 minutes to soften the rice. After that, rinse it clean with 2 – 3 more rounds of water and then drain in a basket. Cut off the tips of the pandan leaves, wash them clean, and set aside to drain.
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Cook the sticky rice
Put the corn cob and corn silk into the pot, add 1 liter of water and bring to a boil over high heat. When the water has boiled for 5 minutes, turn off the heat, filter through a strainer to get the clear water, discarding the corn cob and corn silk.
After filtering, add the sticky rice to the pot of water, place the pot on the stove, add 1/2 of the pandan leaves and 1/2 teaspoon of salt, then bring to a boil over low heat.
After the water has boiled for 5 – 7 minutes, use a ladle to gently stir to avoid breaking the sticky rice grains. Cook for another 10 minutes on low heat until the sticky rice is fully cooked and chewy.
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Cook corn sweet soup with sticky rice
After the sticky rice is cooked, add the thinly sliced corn and stir gently. Continue to cook on low heat for another 5-10 minutes until the corn is tender.
Next, add 150g of sugar, depending on your family’s taste, you can adjust the amount of sugar accordingly. Stir continuously until the sugar is completely dissolved, then turn off the heat.
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Cook coconut milk to serve
Dissolve 2 tablespoons of starch (or flour) with 1/2 cup of water. Then, gradually add to the pot 400ml of coconut milk, 1/4 teaspoon of salt, 150gr of sugar, and the dissolved starch mixture.
Place the pot on the stove and cook the coconut milk over low heat, stirring continuously until the sugar is completely dissolved. Cook until the mixture boils, then continue cooking for another 5 minutes, adjusting the sweetness to your taste, then turn off the heat.
Finally, add the remaining 1/2 amount of pandan leaves into the pot, let it sit for about 10 minutes for the pandan to release its fragrance to complete.
Tip: If you like, you can also add 1 – 2 vanilla sticks into the pot after turning off the heat to make the coconut milk more fragrant! -
Final Product
Scoop the pudding into a bowl, drizzle a little coconut milk on top, and you can enjoy it!
The corn pudding with sticky rice has an incredibly appealing aroma from the sticky rice, corn, and pandan leaves. The sticky rice is chewy and rich, the corn is sweet and fragrant, and the creamy coconut milk blends together to create an extremely delicious dish.
How to choose delicious American corn
- First, to choose fresh and delicious corn, you should pick ears that have green husks, are not dry, and have soft and smooth corn silk, with the stalk not being bruised or wilted.
- Additionally, fresh corn should have an outer husk that tightly wraps around the kernels inside. The kernels should be plump, uniform, shiny yellow, and arranged in straight rows.
- You should avoid purchasing ears with light yellow husks, dry and frayed corn silk as these indicate corn that has been stored for a long time, resulting in harder and less sweet kernels inside.
How to choose delicious and quality sticky rice
- When buying sticky rice, you should prioritize purchasing from reputable stores or supermarkets to ensure quality!
- To choose sticky rice that is chewy and fragrant, you should observe the grains. The grains should be plump, round, uniform, and have a cloudy white color.
- You should not choose sticky rice with broken grains or a lot of debris, as this indicates rice that has been stored for a long time and will be mushy rather than chewy and fragrant when cooked!
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Corn pudding with sticky rice is both delicious and simple, isn’t it? I hope that with the 2 how to cook corn pudding with sticky rice that TasteVN has shared above, you will successfully make this dish to enjoy with your family!
