Imagine a dessert that transports you straight to the vibrant streets of Thailand with just one bite - a creamy, luscious pudding that perfectly balances sweet, rich coconut and fresh, juicy corn kernels. This Thai Sticky Rice Pudding is not just a dessert; it's a culinary adventure that will tantalize your taste buds and impress even the most discerning food lovers. Whether you're a seasoned chef or a curious home cook, this recipe promises to elevate your dessert game and introduce you to the magical world of Thai cuisine.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup sticky rice
- 1 cup coconut milk
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup fresh corn kernels
- Banana leaves (for serving)
Instructions
- Begin by rinsing the sticky rice under cold water until the water runs clear. This helps to remove excess starch and ensures the rice cooks properly.
- Soak the rinsed sticky rice in water for at least 4 hours or overnight. If you're short on time, a minimum of 30 minutes will suffice, but longer soaking yields better texture.
- After soaking, drain the sticky rice and transfer it to a steamer lined with cheesecloth or a clean kitchen towel. If you have banana leaves, you can also use them to line the steamer for added flavor.
- Fill a pot with water and bring it to a boil. Place the steamer over the pot, ensuring that the water does not touch the rice. Cover the steamer with a lid and steam the rice for about 30-35 minutes, or until it becomes tender and translucent.
- While the rice is steaming, prepare the coconut sauce. In a saucepan, combine the coconut milk, sugar, and salt. Stir over medium heat until the sugar dissolves completely. Do not let it boil; you want to keep the coconut milk smooth and creamy.
- Once the rice is cooked, remove it from the steamer and transfer it to a large mixing bowl. Gradually pour about 3/4 of the coconut sauce over the warm sticky rice, mixing gently to combine. Allow the rice to absorb the sauce for about 10 minutes.
- While the rice absorbs the coconut sauce, prepare the fresh corn. If using fresh corn on the cob, carefully cut the kernels off the cob. You can also use frozen corn, just ensure it is thawed before using.
- After the rice has absorbed the coconut sauce, gently fold in the fresh corn kernels until evenly distributed.
- To serve, you can use banana leaves as a decorative and flavorful serving option. Cut the banana leaves into squares or rectangles and place a portion of the sticky rice pudding in the center of each leaf. Drizzle with the remaining coconut sauce.
- Garnish with additional corn kernels or toasted coconut flakes if desired. Serve warm or at room temperature. Enjoy your delicious Thai Sticky Rice Pudding with Corn!
Tips
- Soaking is Key: Don't rush the rice soaking process. The longer you soak (ideally overnight), the more tender and perfectly textured your sticky rice will be.
- Steam with Precision: Ensure your steamer doesn't touch the boiling water, which can make the rice gummy. Use cheesecloth or banana leaves for the best results.
- Coconut Sauce Technique: Keep the heat gentle when preparing the coconut sauce. You want it warm enough to dissolve sugar, but not boiling, to maintain a smooth, creamy consistency.
- Corn Matters: Use the freshest corn possible. If fresh corn isn't available, high-quality frozen corn works wonderfully.
- Serving Suggestion: For an authentic touch, serve on banana leaves. Not only does it look beautiful, but it also adds a subtle, unique flavor to the dessert.
- Make Ahead: This dessert can be prepared in advance and gently reheated, making it perfect for entertaining.
Nutrition Facts
Calories: 412kcal
Carbohydrates: 71g
Protein: 6g
Fat: 13g
Saturated Fat: 11g
Cholesterol: 0mg
