BUBUR JAGUNG BERSAGO/ SWEET CORN WITH COCONUT MILK

These dessert are popular among the South East Asia, in Filipines they called this Ginataang Mais, in Malaysia we called this Bubur Jagung. The dessert is creamy with coconut milk and you can also use palm sugar if you like. A little sago helps thicken the dessert.

Sweet Corn With Coconut Milk Dessert

2 corn kennel

500 ml water

1 pandan leaf, tied into a knot

1 tbsp pearl sago

1 cup sugar

Pinch of salt

150 ml thick coconut milk (diluted or extracted from ½ coconut)

Method

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 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.

 

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