Saku Kao Pod (Coconut corn pudding)

3 tbls small tapioca pearls
1 cup coconut milk
2 tbls sugar
1 pandan leaf, knotted
1 cob fresh corn
pinch salt

Soak tapioca pearls in water 30 minutes – drain.
Shave kernels off corn cob – set aside.
Combine coconut milk and 1/4 cup water – bring to boil.
Add pandan leaf, sugar and tapioca – simmer
until tender, 5 to 10 minutes, stirring often.
Add corn kernels and salt – simmer 5 minutes.
Serve warm.

Inspired by home cook stall – Koh Muk, Trang


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