How to cook delicious and simple corn sweet soup to treat the whole family

Corn sweet soup (or corn sweet soup) is a rustic dish loved by many Vietnamese people. Although the way to cook corn sweet soup is not too complicated, the cook needs to have his own secret to make the dish have a fresh, sweet taste, attractive to everyone from the elderly to children.

Quick view:

• 1. Ingredients for cooking corn sweet soup
• 2. How to cook corn sweet soup
• 3. Some notes when cooking corn porridge

1. Ingredients for cooking corn sweet soup

Young sticky corn: 4 ears

Green beans (peeled): 50g

Glutinous rice: 50g

Rock sugar: 200g

Pandan leaves: 30g (about 1-2 leaves)

Shredded coconut: 300g

Fresh milk: 100-120ml

Salt: 1/4 teaspoon

Corn dessert is made from rustic ingredients. Photo: Do Vinh

2. How to cook corn sweet soup

Step 1: Prepare ingredients

Peel the corn, remove the silk, wash and drain. Next, use a knife to peel or thinly slice the kernels, keeping the cob. Do not slice the kernels too close to the cob to avoid lumps when eating and to help the finished product look nice.

Wash pandan leaves, remove old or yellow leaves, divide into 2 parts, 1 part to cook coconut milk, the rest tied into a small bunch.

Wash sticky rice, soak in water for 2-3 hours, then drain, add a little salt and steam until cooked.

Clean green beans and soak in warm water until soft, then remove and drain.

Put grated coconut in hot water, knead well, then squeeze to get 200ml coconut milk (water from the first squeeze) and 500ml coconut water (water from the second squeeze onwards).

Corn kernels are peeled or thinly sliced, keeping the cob to cook tea for a naturally sweet and fragrant taste. Photo: Nhung Trinh

Step 2: Make water to cook the tea

Put 1 liter of water in the pot, add corn cob and pandan leaves, then boil to get the natural sweetness and aroma. Boil for about 20 minutes, then remove the corn cob and pandan leaves, you can filter the sweet soup water through a sieve to make the water clear and free of lumps.

Pour the mixture of coconut milk and fresh milk into the pot, add a little salt and pandan leaves and simmer over low heat. Stir constantly until the mixture boils slightly, then turn off the heat.

Step 3: Cook corn porridge

Add soaked mung beans to the pot of water to cook sweet soup, simmer for 15-20 minutes. When the beans are soft and expanded, add shredded corn and cook together.

During cooking, skim off the white foam that rises and stir well to prevent the corn from sticking to the bottom of the pot.

Continue to add the steamed sticky rice to the corn sweet soup pot, then add coconut water and stir well to blend the mixture.

Finally, add rock sugar to the pot of sweet soup, cook until the sugar dissolves and the sweet soup thickens.

To make the corn dessert more fragrant, you can add 1 tube of vanilla or grapefruit essential oil.

Step 4: Enjoy

Once the corn pudding is cooked, scoop it into a small bowl and drizzle coconut milk on top. You can sprinkle some roasted sesame seeds or crushed roasted peanuts.

This dish is best eaten hot, with a harmonious blend of the sweet taste of corn, the stickiness of sticky rice, and the rich aroma of mung beans and coconut milk.

The way to cook corn sweet soup is not too complicated but the finished product is impressive in both appearance and flavor. Photo: Nhung Trinh

3. Some notes when cooking corn porridge

To make delicious corn sweet soup, you should choose newly picked young corn that is in the milk curdling stage to make the sweet soup fragrant and naturally sweet.

To make the tea sweet and easy to eat, you should use rock sugar instead of cane sugar or refined sugar.

You can also buy ready-made coconut milk to save time while still ensuring the flavor.

To have a nice cup of sweet soup without adding any other powder, you can shave the top part of the corn kernels, not the cob, and set aside. When the sweet soup is almost done, pour this corn into the pot and stir well.

You can also marinate a little grapefruit flower in the bowl of sweet soup to add a natural aroma to the dish.

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Source: https://vietnamnet.vn/cach-nau-che-bap-ngon-don-gian-chieu-dai-ca-nha-2426930.html