Dessert
Vietnamese corn pudding
Fresh corn simmered with sago pearls into a pudding, served with coconut sauce.
PrepPr15 minCookCk35 minTotalTot50 minServesSrv6Ca:PCa:P1:2.0
Ingredients
- 2 ears corn
- 1 quart water
- 1/4 cup tapioca pearls
- 3 Tbsp granulated sugar
- 1/2 tsp unrefined salt
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 2 Tbsp sugar (for sauce)
- Toasted sesame seeds (Optional)
Directions
- Cut kernels from the cobs. Scrape the cobs to collect the milky bits.
- Boil cobs and kernels in the water 15 minutes. Discard cobs.
- Add tapioca pearls to the corn stock. Simmer on medium-low 10 minutes, then cover and rest 10 minutes.
- Stir in sugar and salt to taste.
- Simmer coconut milk and sauce sugar until slightly thickened.
- Serve pudding warm or at room temperature with coconut sauce and sesame seeds if using.
Contribution
Vicky PhamNutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 216.96666666666664
- Total Fat 37.9g
- Saturated Fat 25.6g
- Sodium 980.3 mg
- Carbohydrate 234.5g
- Fiber 16.8g
- Sugar 78.4g
- Starch 134.6g
- Protein 17.9g
- Calcium 245.4 mg
- Phosphorus 482 mg
- Ca:P ratio 1:2.0
- B1 (Thiamin) 0.5 mg
- B3 (Niacin) 3.4 mg
- B6 0.5 mg
- Copper 0.3 mg
- Zinc 3.2 mg
