Chè Bắp

Ingredients

• 13 ears sweet corn (about 500g kernels), or 400g frozen corn kernels
• 250g glutinous rice flour
• 31 litre water
• 4200ml coconut milk
• 5100ml coconut cream
• 6120g sugar (adjust to taste)
• 71/2 tsp salt
• 81 tbsp toasted sesame seeds
• 91 pandan leaf, tied in a knot (optional)
• 10A few drops of pandan extract (optional, for colour)

Instructions

1. 1If using fresh corn, strip the kernels from the cobs and reserve the cobs. If using frozen corn, thaw and drain.
2. 2Place the corn cobs (if using) and the pandan leaf in a large pot with 1 litre of water. Simmer for 15 minutes to make a light corn broth, then remove and discard the cobs and pandan leaf.
3. 3Blend about two-thirds of the corn kernels with a little of the broth until smooth, leaving the rest whole for texture.
4. 4Return the blended corn and whole kernels to the pot. Stir in the sugar and salt and simmer for 10 minutes.
5. 5Dissolve the glutinous rice flour in 3 tbsp cold water, then stir into the simmering corn mixture. Cook, stirring constantly, for 5-7 minutes until the pudding thickens.
6. 6In a small pan, warm the coconut milk and coconut cream with a pinch of salt until just heated. Stir in pandan extract if using for a soft green tint.
7. 7Ladle the hot corn pudding into small bowls and pour a generous spoonful of warm coconut sauce over each.
8. 8Sprinkle with toasted sesame seeds and serve warm.