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
1 cup sugar
150 ml thick
coconut milk (diluted or extracted from ½ coconut)
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.
two to three minutes before taking pan off the heat. Serve either warm or
chilled as a teatime treat or dessert.