Sweet Corn Pudding Che Bap Recipes

Steps:

• Preheat oven to 375 degrees F.
• Butter a glass 12 by 10-inch baking dish and set aside
• In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

Steps:

• Stand each ear of corn up in a bowl and, holding it sturdy, run a sharp chef's knife down the length of the ear to shave off the kernels. Set the kernels aside. Combine the corn cobs, pandan leaves (optional), and water in a pot and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Meanwhile, place tapioca pearls in a small bowl, cover with cold water by 1/2 inch and let stand. Remove corn cobs and pandan leaves from the pot and discard. Add coconut milk, corn kernels, sugar, and a pinch of salt to the pot and stir to combine. Return to a boil and then simmer until corn is tender, about 10 minutes. Taste and adjust sugar and salt, if desired. Stir tapioca pearls into the pot and simmer for 2 minutes. Remove from heat to cool. Can refrigerate for up to 2 days. If it gets too thick and gloppy, thin it with water. Serve warm or cold in bowls or glasses. Garnish with sesame seeds just before serving.

Steps:

• Peel the husks off the corn and shave the corn into a bowl with a sharp knife. In a large pot, add the mung beans and coconut milk. Bring the mixture to a boil, then reduce to medium heat and simmer for 20 minutes, or until the mung beans soften. Add the shaved corn and stir for 5 minutes, or until the pudding thickens. Reduce the heat to low and simmer for 10 more minutes, or until the corn softens. Now add the sugar and coconut cream, and stir again. Cook for a further 3 minutes, and then transfer to small bowls and garnish with a sprinkle of toasted sesame seeds.

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.