Chè Ngô Nếp (Sticky Rice and Corn Pudding)
85% chuẩn vị · Vietnamese
A richer variation of Chè Ngô that incorporates glutinous rice (sticky rice) for a chewier, more substantial texture, alongside sweet corn and coconut milk.
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Nguyên liệu
- Glutinous rice (sticky rice)1/2 cup
- Sweet corn kernels1.5 cups
- Coconut milk (full fat)1 can (13.5 oz)
- Water3 cups
- Sugar1/2 cup
- Salt1/4 teaspoon
- Pandan leaves (optional)2 leaves
Các bước
- 1
Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in water for at least 2 hours, or preferably overnight.
- 2
Drain the soaked glutinous rice.
- 3
In a pot, combine the drained glutinous rice with 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until the rice is tender and cooked through.
- 4
Add the sweet corn kernels, sugar, and salt to the pot with the cooked rice.
- 5
Pour in the coconut milk. If using pandan leaves, tie them into a knot and add them.
- 6
Simmer gently for another 10-15 minutes, stirring occasionally, until the pudding thickens. Avoid boiling.
- 7
Remove pandan leaves before serving.
- 8
Serve warm.
