Thai

Sweet Corn Tapioca Pudding (Saku Piak Khao Pod) Recipe

Serving: 4   Prep Time: 30 mins
Difficulty: Easy

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Ingredients you need:

  • ½ cup pandan tapioca or regular tapioca
  • 300 ml. for boiling tapioca
  • ½ cup palm sugar or coconut sugar (adjust to taste)
  • 1 cup fresh corn kernels or canned corn
  • A pinch of salt
  • 2-3 pandan leaves (optional, for fragrance)
  • 250 g. coconut milk
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1

Start by gathering all the essential ingredients for the Sweet Corn Tapioca Pudding.

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2

Rinse the tapioca pearls to remove any excess starch, then drain them well.

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3

Bring a pot of water to a boil, then add the tapioca pearls. Stir occasionally and cook for about 10 minutes, or until the pearls turn translucent.

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4

Add the palm sugar or coconut sugar and stir until well combined. Then, remove the pot from the heat.

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5

To cook the corn: If you’re using fresh corn kernels, cut them off the cob and cook them in a separate pot of boiling water while the tapioca pearls are cooking.

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6

Add the corn kernels to the pot with the tapioca pearls and stir to combine. Let it sit at room temperature for about 20 minutes before serving.

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7

In another pot, combine the coconut milk with a pinch of salt and add the pandan leaves. Stir occasionally over low heat until it starts to bubble.  

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Sweet Corn Tapioca Pudding (Saku Piak Khao Pod) Recipe

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