Che Khoai Mon: Vietnamese Pandan Sticky Rice Dessert

This is a Vietnamese dessert that I ate growing up in Vietnam. After tinkering around with different recipes, I have finally recreated this coconut-y, warm, comfort dessert.

Ingredients

Sticky Rice Base
3 cups water
3 ears of corn, raw
1 cup sticky rice, uncooked
1 bunch of Pandan leaf (you could find this at Vietnamese markets, fresh or frozen, in California) --if you can't find Pandan, you could substitute with pandan extract or vanilla extract or RUF Vanilla (1 bag. see photo below)
1 1/2 cups sugar

Coconut Milk
1 can coconut milk (14 oz）
1/2 tsp salt
1 Tbsp cornstarch
1/2 Tbsp sugar

1. Prepare sauce: In a saucepan, add coconut milk, salt, cornstarch, and sugar. Stir evenly and then place on medium heat. Once it starts to boil, turn off the heat and set aside.
2. Slice the corn off the cob in two layers so that each piece of corn is cut in half.
3. In a medium pot, heat water, sticky rice, and pandan leaf on high heat until boiling . Reduce heat to medium low. Be sure to stir often to prevent clumping. Cook on medium low until sticky rice is tender.
4. Add in the corn and cook another 10 minutes. 
5. Add 1 1/2 cup of sugar and stir. When all of the sugar dissolves, turn off the heat.
6. Remove the pandan leaf and serve in a bowl topped with coconut milk sauce (1). Hope you enjoy :)

材 料  :

水           3杯
玉米       3 个
糯米       1 杯
沙糖       1 1/2 杯
香叶(Pandan)or(Vanilla )   适量

椰汁：

椰奶       1 罐 （14 安士）
沙糖       1 汤匙
盐           1/2  茶匙
太白粉   1 汤匙


1。糯米洗干净加入3杯水，香叶( Pandan ) 一起煮至米兰（如粥一般）.
2.  玉米用刀（玉米放置从顶切到底），加入（1）煮好的糯米。最后把沙糖加进去搅均匀即可。

椰汁做法：

１。用一个小锅把椰奶，沙糖，盐，太白粉加在一起煮滚即可．