Sweet corn is a popular dessert in Asia.
For me, the presence of each ingredient has something unique to find out. We can always explore new things, especially with the presence of technology today. I often explore new things about recipes on Pinterest and also YouTube. I get a lot of new knowledge about how to process food and variations in preparing certain ingredients.
So, I can make new recipes not only about something that I often find in my area and country but I also want to try many recipes from other areas and countries.
Like this time I wanted to make a menu to break the fast. A sweet menu that is indeed recommended for breaking the fast. I thought about sweet desserts.
I looked at the supply of sweet corns. For a moment I looked for inspiration for what dessert menu I could make with this sweet corn.
Then I remembered a Vietnamese dessert recipe that I had found on a website. So I decided to make a Vietnamese corn dessert.
Well, I'm sure this is not 100% similar to the original version. That's because I don't have any glutinous rice. Also, my results here, the texture of this sweet dessert is not too dense. Although I made a little bit of power like soup, my texture here is quite thick. That's because my husband doesn't really like the texture of this kind of dessert that is dense so I decided to add more broth.
Meanwhile, the type of corn used is of course the type of sweet corn, not the type of corn in general. That's because of the difference in taste and texture.
The type of sweet corn has a softer texture compared to corn in general, you can also see here some white corn kernels. While the more common corn found has an overall yellow color.
If you want to try using the type of corn in general, you should choose corn that is easy and has a soft texture.
In addition, here I don't cook the coconut milk sauce. This is to reduce the fat and cholesterol content in this sweet dish. So I only add thick coconut milk when they are cooked and ready to serve.
THE INGREDIENTS
- 500 grams of sweet corn
- 800 ml of water, you can reduce up to 500 ml if you want to get thick texture
- 5 tablespoons of sugar
- 2 tablespoons of cornstarch with 2 tablespoons of water, mix together
- 1/2 teaspoon of salt
- 65 ml of thick coconut milk or coconut cream
COOKING INSTRUCTIONS
STEP 1
Prepare the sweet corn. If you have a cheese grater, it will be better to make the texture of the corn softer. Meanwhile, I don't have a corn grater.
So I just use a thin knife. I make thin slices on the corn several times so that the corn kernels are not too big.
STEP 2
Don't throw away the corn cobs because they will give a strong aroma to the whole dessert. Boil water with 1/2 teaspoon of salt. Then boil the corn cobs for 15 minutes.
STEP 3
Add sweet corn pieces, then cook for another 15 minutes or until the corn is cooked. Then, add sugar, stir well.
STEP 4
After the sugar has dissolved, prepare the cornstarch mixture. Then add it to the boiled sweet corn. Cook until thick then remove from heat.
SERVE
Serve the Vietnamese corn dessert with coconut milk sauce. Because here I don't make a sauce, there's no special coconut milk, so I just serve the dessert with ready-to-drink coconut milk.
I love How the texture of the soft sweet corn combined with the savory coconut milk is typical of Asian desserts that you will find if you visit Asian countries such as Vietnam itself, the Philippines and Indonesia but of course with various additional variations of certain ingredients as fillings or toppings.
Share with me in the comments column about the version of this sweet corn dessert that you know from your area. See you ❤️☕☕🌸
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
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