Traditional Thai desserts are so much more than just mango sticky rice. We have a rich variety of sweet treats that have been passed down through generations, and one of my favorites is Sweet Corn Tapioca Pudding, or Saku Piak Khao Pod in Thai. This ancient dessert dates all the way back to the 18th century, during the reign of King Rama I. Now, under the reign of King Rama X, it’s a dessert that has truly stood the test of time.
I've been enjoying this dessert since I was a kid. Made with simple, fresh ingredients, it gives a unique blend of flavors you can't find anywhere else! The tapioca pearls provide an interesting texture and a slight thickness that balances the sweetness of palm sugar, the richness of coconut milk, a hint of salt to bring everything together, and the aromatic essence of pandan leaves.
As you know, Thai food can be pretty spicy. After a spicy dish like Pad Krapow, you'll definitely want something to soothe the heat, which is why many Thai desserts are on the sweeter side—including this one. Be sure to serve it warm in a small bowl after the meal, and you'll be all set!
If you're interested in more tasty Thai desserts, you might want to check out these recipes: Thai Street-Style Sweet and Savory Pancake Rolls (Khanom Tokyo) Recipe, Thai Butter Sweet Corn and Coconut Flesh Recipe, Sago Pearls with Cantaloupe Coconut Milk Recipe
To make this recipe, you are going to 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
Here is a step-by-step guide on how to make Sweet Corn Tapioca Pudding (Saku Piak Khao Pod) Recipe
1 Start by gathering all the essential ingredients for the Sweet Corn Tapioca Pudding.
2 Rinse the tapioca pearls to remove any excess starch, then drain them well.
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.
4 Add the palm sugar or coconut sugar and stir until well combined. Then, remove the pot from the heat.
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.
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.
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.
8 Spoon about ¼ cup of the coconut milk over the sweet corn tapioca pudding and serve warm. Enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Sweet Corn Tapioca Pudding (Saku Piak Khao Pod) Recipe
This ancient Thai dessert, Sweet Corn Tapioca Pudding (or Saku Piak Khao Pod in Thai), has been a beloved part of Thai culture for decades. This recipe will guide you in making it easily at home, so you can enjoy its delicious taste just as we have for years!
Ingredients
- 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
Directions
- Start by gathering all the essential ingredients for the Sweet Corn Tapioca Pudding.
- Rinse the tapioca pearls to remove any excess starch, then drain them well.
- 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.
- Add the palm sugar or coconut sugar and stir until well combined. Then, remove the pot from the heat.
- 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.
- 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.
- 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.
- Spoon about ¼ cup of the coconut milk over the sweet corn tapioca pudding and serve warm. Enjoy!
