Thai Corn Pudding Recipe

Cooking Directions

• STEP 1.In a blender, blend the sweet corn kernels with coconut milk until smooth.
• STEP 2.In a mixing bowl, combine the blended corn mixture, sticky rice flour, sugar, and salt. Mix well.
• STEP 3.Pour the mixture into a greased steaming dish and steam for about 30-40 minutes until set.
• STEP 4.In a saucepan, heat coconut cream, sugar, and salt. Cook until the sugar dissolves.
• STEP 5.Once the pudding is cooked, pour the coconut cream sauce over it.
• STEP 6.Allow the pudding to cool slightly before serving. Serve warm or chilled.

Cooking Tips

• You can add a pinch of salt to enhance the flavor of the pudding.
• For a richer taste, you can use coconut milk instead of coconut cream for the sauce.
• Garnish the pudding with toasted coconut flakes for added texture and flavor.

Storage and Serving

• Thai Corn Pudding can be stored in the refrigerator for up to 2-3 days.
• Serve it warm or chilled as a dessert or a sweet snack.