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Home Dish South-East Asian: Sweetcorn-Coconut Pudding/Dessert

South-East Asian: Sweetcorn-Coconut Pudding/Dessert

Name: How to cook South-East Asian: Sweetcorn-Coconut Pudding/Dessert - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10-12 (pieces)
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

South-East Asian: Sweetcorn-Coconut Pudding/Dessert

The simplest & quickest yet decadent of ALL That’s why this one’s amongst my ALLTIME favourites for my anytime & everytime binges- Of course, I need to go & prepare it to satiate my ALL SORTS OF binges & it’s just not readily available without that A must try for sure… 👍

Ingredient

Food ration :

10-12 (pieces)

Cooking time :

45 mins. Prep T

500 gms or 2 Cups

Fresh Sweetcorn Kernels: Peeled, Boiled & Finely Pulsed/Puréed- Strained at least 2-3 times (Lumps free), if you want- You can choose to keep certain bits & pieces of the kernels

1/4 Cup

Fresh Sweetcorn Kernels: Peeled & Set Aside

1/2 Cup

Milk Powder

2 tbsps

Ghee/Butter

80 gms

Brown/Coconut Sugar

1 tsp

Cardamom Powder

800 ml

Fresh Milk: Boiled and RT

200 ml

Coconut Milk

1/2 Cup

Custard Powder: Vanilla Flavoured

2 tbsps

Cornstarch + 2 tbsps Water: Mixed Even & Smooth to form a Slurry

2-3

Pandan Leaves: Cut Up into 4” slices to fit into the Saucepan- Optional (Recommend Highly Though, if available readily)

baking pan: Pre-lined with the parchment paper & well greased, with some ghee

Cooking instructions

* Step 1

In a saucepan: Add in the measured Sugar & mix it well over the low-medium flame until it melts & dissolves completely without any lumps in it, at all 👇🏻

* Step 2

Then, add in the measured milk to it- in 2 batches while stirring continuously & vigorously with one hand & pouring in the rest, with the other 👇🏻

* Step 3

Once it’s completely dissolved & well combined altogether- Add in the cut up Pandan Leaves to it for an additionally enhanced flavourful tastes in it & let it come to a rolling boil 👇🏻

* Step 4

Ensure, that therein are no lumps to it & it gives out a completely smooth & even texture to it- Now, add in the measured milk powder to this mixture, very slowly & gently with one hand & stirring vigorously & continuously with the other one until it’s all nicely combined & well blended

* Step 5

Time to add in the Sweetcorn Purée to it & mix everything well together until nicely combined and well blended & also, in goes the reserved boiled Sweetcorn Kernels, set aside initially before puréeing the rest- Give it all a good mix over the medium-low flame until the entire mixture thickens quite substantially

* Step 6

In goes the Custard Powder & giving it a quick smooth mix- Add in the cornstarch slurry to it as well- A final good mix to the entire mixture now maintaining the slow/moderate flame all along the entire process of cooking this- Turn off the flame, discard the entire Pandan Leaves added into it since the entire cooking process- Time now, to pour this prepared mixture into a pre-lined baking dish (greased)

* Step 7

Tap it out & smoothen out its top to form an evenly smooth textured look- Allow it to cool down completely in the refrigerator for at least, 3-4 hrs time or overnight is best before slicing it into palatable pieces, as per your own choice & in your desired shapes & sizes- Post the given time frame, de-mould & slice it out accordingly & dish out, as you wish