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
- 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.
- Slice the corn off the cob in two layers so that each piece of corn is cut in half.
- 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.
- Add in the corn and cook another 10 minutes.
- Add 1 1/2 cup of sugar and stir. When all of the sugar dissolves, turn off the heat.
- 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.