Recently, I’ve been preparing to teach a culinary course related to the J. Paul Getty Museum’s exhibition on Cambodian sculptures. When I first viewed the small-scale, bronze sculptures of Hindu and Buddhist deities (hailing from Angkor, the ancient capital of Cambodia), I was captured by their refined elegance.
I’ve also quite impressed with the cuisine of Cambodia. Eternally possessed by a sweet tooth, I decided to share this pudding made with fresh corn and coconut sauce – B’baw Poat. Enjoy it as a quick breakfast, snack or dessert.
Active prep time: 25 to 30 minutes
Inactive prep time: 10 minutes (for cooling)
Makes: Six to eight 1/2 cup Servings
MAKE THE PUDDING:
3 ears of fresh corn, kernels sliced off with a knife (yield 3 cups)
-OR-
3 cups frozen yellow corn kernels (slightly under 16 ounces)
3 tablespoons pearl tapioca
2-1/2 cups cold water
1/2 cup unsweetened coconut milk
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1. In a 4 or 5-quart saucepot, combine all ingredients and stir.
2. Cover and bring to a boil. Uncover, and cook on lowest heat setting for 15 minutes, stirring occasionally (pudding should gently simmer as it cooks). For a thinner consistency, stir in a small amount of water.
3. Cook an additional 5 to 7 minutes, stirring occasionally. The pudding is done when you can see the white centers or dots of the tapioca pearls.
4. Cover saucepot and remove from heat; let stand 5 to 10 minutes.
5. Transfer pudding to six 1/2-cup glass bowls or porcelain ramekins.
6. Immediately cover with plastic wrap and set aside to cool to room temperature; then refrigerate.
MEANWHILE, MAKE THE COCONUT SAUCE:
1 cup unsweetened coconut milk
2 tablespoons sugar
1-1/2 teaspoons cornstarch
2 tablespoons toasted sesame seeds (for topping)
1. In a 1-quart saucepot, combine all ingredients except for the sesame seeds. Mix well until mixture is smooth.
2. Bring mixture to a boil, uncovered. Boil and stir 1 minute over medium-low heat, until mixture thickens slightly.
3. Strain the sauce into a bowl, cover with plastic wrap and set aside to cool.
4. At serving time, spoon a little sauce over individual puddings and top with some sesame seeds.
Note: B’baw Poat can be served lukewarm or cold. It will keep in refrigerator 3 to 5 days.
Text and Photographs ©2011 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
Nancy – I loooove corn pudding and this Asian twist on the dish sounds delicious!!
Hey, Jen – thanks. I’ll make more of this luscious pudding and bring it in. Good luck Saturday.