Sweet Corn & Tapioca Pudding
When I think of Cambodian food, I don’t normally think of dessert. When I do finally have Cambodian dessert, I’m surprised how much I like it and wonder why I never think to make it. Dessert provides a nice ending to any meal, but it hasn’t been a priority for me in the making of this cookbook. I tend to have more of a savory palate than a sweet one. I tackled the hardest savory recipes first and I’ve saved dessert for last.
This week, I made Sweet Corn & Tapioca Pudding. It was actually quite simple to make. When I posted it on Instagram last week, I was surprised by the response from my followers asking for the recipe. This dessert seemed to get more feedback than any of my savory recipes! You asked for it and here it is. Enjoy!
Sweet Corn Pudding (Serves 4-6 )
3 ears of sweet corn, husks removed
1 can of coconut milk
¼ cup of tiny tapioca balls
½ cup of sugar
1 cup of water
pinch of salt
Presoak ¼ cup of tapioca balls in a small bowl filled with hot water for 30 minutes. Mix halfway through because the balls tend to stick together. Drain any residual leftover water.
In the meantime, using a knife, shave shallow layers of the raw ears of corn. I shave about 2-3 layers of one section of the corn at a time. However, my mom prefers smaller bits of corn. She shaves more layers and scrapes the last couple of layers of corn from the cob.
In a small pot over medium heat, add 1 can of coconut milk, corn shavings, and a pinch of salt. Cook for about 10 minutes.
Pour in the tapioca balls. Cook for 5 minutes, stirring so that the balls and corn don’t stick to the bottom of the pot.
Lower heat. Pour ½ cup of sugar and 1 cup of water into the pot and stir thoroughly. Cook for 10 more minutes.
Try the pudding to see if it is sweet enough for your taste. I prefer it to be mildly sweet but you can add more sugar if you like.
Garnish with mint. Serve warm or refrigerate and serve cold.