Luke Nguyen's Aunty Eight taught him to shave just the top layer of corn from the cob to make this light sweet corn coconut pudding. The underripe corn naturally thickens the pudding as it cooks.
- 12 young white corn cobs
- 1 cup dried peeled yellow mung beans, soaked in water for 1 hour & drained
- 1 cup coconut cream
- 4 cups coconut milk
- 150 g sugar
- 1 tbsp roasted white sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel husks off the corn and shave the corn into a bowl with a sharp knife.
In a large pot, add coconut milk and mung beans. Bring to boil, then reduce to medium heat and simmer for 20 minutes until the mung beans soften.
Add the shaved corn and stir for 5 minutes until the pudding thickens. Reduce the heat to low and simmer for 10 more minutes until the corn softens. Now add sugar and coconut cream and stir again.
Cook for a further 3 minutes then transfer to small bowls and garnish with a sprinkle of toasted sesame seeds.