Muhibbah Malaysian Monday 97*: Feeling corny

Thursday, December 13, 2012

* (more like Tardy Thursday but you know I mean well)





So, you know how much I love corn right? How can I not? It's such a versatile cereal and works well in both savoury food and desserts. Besides,  puns just wouldn't be the same without a pinch of corny ;)

By now, you've guessed what today's star ingredient is. There's really not that much to this dessert, just some corn kernels, sago (tapioca) pearls, sugar, water and coconut milk. It's quick, simple and satisfying. I’d actually forgotten all about this sweet soup until we moved back to Asia and spotted versions of this in food courts around the place.  I think there are actually two versions of this type of corn “sweet soup”. The one I made follows the Malay style. The Chinese version doesn’t use coconut milk but has either swirled egg (like an egg drop soup) or bean curd skin instead. The ingredient list gets odder and odder doesn’t it?






Well, if you can brave vegetables in your dessert, then have a go at making it yourself. There’s no real recipe, just some measurements. I used about 1 cup of cooked corn kernels which were leftovers from another meal. You could use fresh kernels or even canned whole kernels or a mix of whole and creamed corn. If using fresh kernels, boil about 4-6 cups of water, add the kernels (you can add more kernels if you like lots of corn) and boil until the corn is cooked. If using pre-cooked kernels, just boil for a minute or so.  Then add about 1/4 cup of washed tapioca pearls which have been soaked in water for about 10 minutes (drain the water before adding to soup). Boil until the sago is just translucent, there might be a tiny dot of white still in the center of the sago pearl. Add sugar to taste (I used about 6 tablespoons to 4 cups water which made a not-very-sweet soup, so add as much or as little as you prefer), stir until the sugar dissolves.








 Then you can either add some thick coconut milk to the hot soup, stir and remove from the heat, or do as I do, remove the soup from the heat and only add the coconut milk in before serving.  I usually add a pinch of salt to the coconut milk too. All these measurements are approximate and really depend on your taste. If you like a thick soup, add a bit more sago or use less water. If you like it really creamy, add lots of coconut milk. The choice is yours.

So, thanks for reading, sorry for the short post, and as you can see, MMM is still happening. As mentioned before, Suresh from 3 Hungry Tummies will be hosting the next round-up but because it’s that busy time of year again, he will compile both November and December entries in one hit. So do drop him a line at sureshchong(at)yahoo(dot)com and the round up will be posted in January.





Bye! Do pop by ear soon ;)


2 comments:

Saya said...

Maybe wait and see if you get hit by inspiration! Worked for me ^_^

grace said...

i had some sweet corn ice cream once and was very pleasantly surprised. so for me, corn can do no wrong! :)