Thai cuisine is known for its delightful blend of flavors and textures, and this Tapioca Pudding with Corn is no exception. This creamy and slightly sweet dessert combines the chewiness of tapioca pearls with the natural sweetness of corn, creating a simple yet satisfying treat. Perfect for any occasion, this pudding is a staple in Thai households and a must-try for dessert lovers.
Why You’ll Love This Recipe
Authentic Thai flavors: A traditional dessert that’s both comforting and exotic.
Easy to make: Requires just a few ingredients and minimal effort.
Customizable: You can adjust the sweetness and enjoy the elegant pandan presentation.
Ingredients (for 6 pandan baskets)
Pandan Baskets
6 pandan leaves (cut into 17.5 cm lengths)
Tapioca Cream
150 ml water
1 tablespoon small tapioca pearls (about 10 g)
½ tablespoon fresh corn (about 5 g)
1 tablespoon sugar (about 15 g)
Coconut Cream
80 ml coconut milk
1 pinch salt
½ tablespoon rice flour (about 4 g)
Instructions
1. Prepare the Pandan Baskets (see pcitures below)
Cut 17.5 cm lengths from each pandan leaf.
Make incisions every 3.5 cm along the leaf, then fold the leaf into a square basket shape.
Secure the basket with a staple or a toothpick to hold its form.
2. Prepare the Tapioca Cream
Bring 150 ml of water to a boil in a small pot.
Add the tapioca pearls and reduce the heat to low. Stir constantly for about 3 minutes until the pearls are 70% cooked.
Add the fresh corn and sugar, stirring continuously. Cook for another 2 minutes or until the tapioca pearls are fully cooked.
Taste to ensure the tapioca is done, then immediately transfer the mixture into the pandan baskets. Work quickly as the mixture becomes sticky when cooled.
3. Prepare the Coconut Cream
In a separate pot, combine the coconut milk, salt, and rice flour.
Bring the mixture to a boil over medium heat, stirring well until it thickens slightly.
Pour the coconut cream over the tapioca cream in each pandan basket.
4. Serve
Let the baskets stand for about 10 minutes to allow the flavors to meld.
Serve the pudding at room temperature and enjoy!
Tips for Success
Pandan Leaves: Ensure they are fresh and pliable to make sturdy baskets. If unavailable, you can use small bowls or cups instead.
Consistency: Stir constantly while cooking tapioca and coconut cream to avoid lumps or sticking.
Storage: This dessert is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Bring to room temperature before serving.
Fun Fact
This recipe is featured in our plant-based cookbook, available in our online shop. Thai desserts like this highlight the country’s creativity in using simple, natural ingredients to create unforgettable flavors.
Let Us Know!
Did you enjoy this recipe? We’d love to hear your thoughts! Share your creations or feedback in the comments below or tag us on social media. Don’t forget to check out our cookbook for more plant-based Thai recipes!
Comments