Categories
Dessert
Ingredients
2 Cups of fresh corn (about 2 cups)
2 pandan leaves (tied in a knot)
4 cups water
3 tablespoons tapioca pearls
1/4 cup sugar
1/2 teaspoon salt
Coconut Sauce:
1 cup coconut milk
1 small pandan leaves (tied in a knot)
2 tablespoons sugar
½ teaspoon of salt
1 tablespoon tapioca starch
1 tablespoon water
Instructions
Corn: Remove the husks from the corn. Brush off the silk using your fingers. Rinse corn and pat dry with paper towel. Using a paring knife, thinly slice the kernels from the corn.
Cut the pandan leave and tie together. Set aside.
In a small bowl, add tapioca pearls and soak with some hot tap water. Set aside for later.
In a medium sauce pan, add water, 1 pandan leave and bring to a boil. Once it reaches boiling point, reduce heat and simmer for 10 minutes.
Add in corn kernels, sugar, salt and bring it to a boil. Using a spoon and skim any excess foam on top. Once boiled , turn the heat down to low, simmer for 3 minutes.
Drain the tapioca pearls and add to the saucepan. Cook for another 3 minutes until tapioca pearls have floated on top. Remove from heat. Let cool for 15 minutes.
Coconut sauce
Mix tapioca starch with water in a small bowl. Set aside.
Place sugar, coconut milk, pandan leaves, and salt in a small saucepan over medium heat. Stir well to dissolve the sugar.
Once the mixture starts to bubble, add in tapioca mixture. Stir and cook until coconut milk thickens, about a minute. Remove from heat and remove pandan leaves. and set aside to serve later.
To Serve in a desert bowl, add corn/tapioca mixture, top with two tablespoons of coconut sauce, and garnish with toasted sesame seeds on top.
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