Thai Sweet Corn Pudding

A creamy, jiggly pudding with popping corn kernels. The vegetal scent of pandan blends with rich coconut milk, balanced by a deliberately salty cream topping.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 433
• Protein: 5 g
• Carbs: 48 g
• Fat: 24 g

Ingredients

• 300 g Corn ( drained )
• 400 ml Coconut milk ( well shaken )
• 80 g palm sugar ( chopped )
• 2 piece pandan leaves ( knotted )
• 40 g Corn starch ( diluted )
• 100 ml coconut cream ( for topping )
• 1 pinch Gray sea salt ( for the cream )

Instructions

1. Infusing coconut milk

   In a saucepan, heat the coconut milk with palm sugar and knotted pandan leaves. Stir until the sugar is completely dissolved and the milk is fragrant with pandan.

2. Thickening with starch

   Dissolve the cornstarch in a little cold water. Pour into the saucepan. Cook over low heat, stirring constantly: the mixture should thicken, become smooth, and heavily coat the back of a spoon.

3. Adding the corn

   Remove the pandan leaves. Add the drained sweet corn. Continue cooking for two minutes until the mixture becomes glossy and the corn is heated through.

4. Salty topping

   In a small saucepan, heat the coconut cream with a heavy pinch of grey sea salt. The cream should remain fluid but velvety. Pour over the pudding just before serving to create the sweet-salty contrast.

Chef's tips

• Don't skip the salt in the top cream; it's essential to cut through the coconut richness.
• The texture is perfect when it's still slightly jiggly in the center.
• If you can't find pandan, a drop of vanilla extract works in a pinch, though the flavor profile will shift.

Storage

Best enjoyed warm or at room temperature. Do not refrigerate, as the corn will harden.