Vietnamese corn pudding (Chè bắp)

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Peeled corn Thin cell To one side 2 Pandan / sticky leaves Bunch 3 cups water ¼ teaspoon salt Screw the big fire, boil Lower medium heat, simmer for 10 minutes Corn on Cook 5 minutes Skim ½ cup sugar Tiny turmeric (or a few drops of yellow food coloring) Dissolve 2 tablespoons of flour with 4 tablespoons water Pour the mixture with stirring flour into Occasionally stir the pot without standing Simmer for 5 minutes, then lift off the kitchen Serve hot or chilled Add the coconut milk into Watch a video with instructions on how to make coconut milk.

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