Recipe Ingredient
- 1 cup sweetcorn kernels (see note on removing kernels from the cob)
- 500 ml water
- 1 pandan leaf, tied into a knot
- 1 tbsp pearl sago
- 70 g palm sugar (chopped)
- Pinch of salt
- 150 ml thick coconut milk (diluted or extracted from ½ coconut)
Instructions
- Place sweetcorn kernels and water in a medium-sized pan and bring to the boil. Add pandan leaf. Place sago in a small strainer and rinse briefly under the tap. Add this to the corn in the pan and continue cooking, stirring every now and then until sago is transparent - about 10 minutes.
- Add the palm sugar and stir until dissolved before adding the salt and coconut milk. Allow mixture to come back to the boil, stirring constantly over medium heat to prevent the coconut from curdling.
- Simmer for two to three minutes before taking pan off the heat. Serve either warm or chilled as a teatime treat or dessert.
