Thai Sweet corn is a type of maize that is high in sugar and is considered a vegetable rather than a fruit. Grown throughout the northern parts of Thailand, sweet corn is the result of a natural-occurring recessive mutation in corn genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties that are harvested when the kernels are dry and mature (dent stage), sweet corn is picked while the corn is immature (milk stage) and is eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar into starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen before the kernel become tough and starchy. Sweet corn is very common within the Thai cuisine. The uses of the corn range from being eaten by it self to incorporated in salad, stir-fry’s, soups and desserts. Because of its sweet and crunchy taste the combining sweet corn in to any cuisine is quite simple as it is appropriate for a variety of flavors and texture is a pleasant addition to many dishes. And here I glad to present you sweet corn dessert in coconut milk.
- 1 cup uncooked sticky rice
- 1 cups sweet kernel corn or as much as you like
- 2 cups coconut milk
- ½ cup sugar
- ½ tsp. salt
- 2 pandan leaves (cut 1 inch)
- Cook sweet kernel corn in boiling water until cook, drain and set aside.
- Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use low medium heat.
- Keep stirring the rice and don't let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.
- Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it's cooked, you will see the rice gets bigger. Remember to keep stirring the rice.
- Now, Add sugar, sweet corn and cook for one more minute. Then put the rice away from the stove.
- Boil coconut milk on low heat. Add salt when it's boiling. Turn off the stove.
- Put sticky rice sweet corn in a small bowl and top with coconut cream.
- Serve warm.