YELLOW CORN SWEET SOUP WITH COCONUT MILK
Scoop the corn sweet soup into a small bowl or a glass, sprinkle with a few roasted peanuts or white sesame on top and enjoy!
Servings Prep Time
4people 30minutes
Cook Time Passive Time
40minutes 5minutes
Servings Prep Time
4people 30minutes
Cook Time Passive Time
40minutes 5minutes
Ingredients
Instructions
  1. Step 1: Wash the corns, then use a knife to remove all the seeds, (you can use white corn instead if you like it to be more soft and sticky)
  2. Step 2: Rinse the sticky rice. Boil a moderate amount of water, then put the sticky rice in. Stir lightly and turn on the stove until the water boils, reduce the heat then keep cooking till the sticky rice is ripe.
  3. Step 3: When the sticky rice is well-cooked, put the corns in. Stir and add 1 teaspoon of salt for the savory flavor. Next, add 200gr of yellow sugar and cook until the liquid boils again and the sugar dissolves completely, then pour half of the coconut milk can into the pot. Still heat the pot until the mixture boils again, turn off the stove. Finally, add 1 teaspoon of vanilla essence and stir well, then cool the sweet soup.
  4. Step 4: Scoop the corn sweet soup into a small bowl or a glass, sprinkle with a few roasted peanuts or white sesame on top and enjoy! (Serve with ice if you like it).
Recipe Notes

Scoop the corn sweet soup into a small bowl or a glass, sprinkle with a few roasted peanuts or white sesame on top and enjoy!

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