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)
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 – 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.