Mmmmm.....I have forgotten the wonderful taste of santan, gula Melaka and pandan. And you can imagine my delight when I tucked into this Sweet Corn and Sago dessert. When I was thinking of what else I could do with corn, I suddenly remembered my Grandma's "pengat" and she has made a "pengat" with sweet corn, santan and eggs. I have never cooked this type of dessert before and as usual I would peep into K. Nor's kitchen for ideas and found a recipe for Bubur Jagung. Thank you my friend for this delicious dessert!
I know that my Mum will be very surprised to see me cooking Bubur Jagung because back home we never cooked stuff like this. Only at my Grandma's do we get to eat all this "pengat-pengat" and the truth be told, I never really appreciated it when I was a child. My Ee-Ee however cooks these type of desserts which in Cantonese is referred to as "thong sui" or loosely translated as "sugar water/sugar drink ???" (I think so lah, correct me if I am wrong). We all love her "thong sui" which she would serve after dinner.
I had some leftover corn from making Corn and Vegetable Fritters and the amount was just nice for me to make this dessert. It is so simple. Just boil the corn in water until it is tender, then add sugar, gula Melaka and santan. Simmer and then add the soaked sago and continue to simmer until the sago turns translucent. This dessert can be served warm but I cooled and chilled it in the fridge. I was too lazy to cook dinner and I just had this dessert instead :) And I really, really enjoyed it very much. Ah, the freedom to choose what to eat for dinner. Hee..hee...
I am reproducing K. Nor's recipe below with my modifications in red.
Sweet Corn and Sago Dessert (Bubur Jagung)
Recipe source : Secubit Garam
- 3 cups fresh or frozen corn kernels ( I used about 1.5 cups)
- 5-6 cups water (I used enough to cover the corn)
- 1 cup fresh santan/coconut milk (I used about 100ml of the packet santan)
- 1/2 cup sago, soaked (I used 2 tablespoons and soaked for about 15 minutes)
- 3 tablespoons sugar, or to taste (I used 1 tablespoon)
- Some gula Melaka/palm sugar (I used about 1 tablespoon)
- 1/2 an egg, beaten (I omitted)
- 2 pandan leaves, knotted (I used only 1)
- a pinch of salt or to taste
1. Boil corn, pandan and water.
2. Once it is boiling, add sugar, gula Melaka, salt and santan.
3. Lower the flame and simmer until corn is tender, stirring constantly to prevent the santan from curdling.
4. Rinse the soaked sago and drain.
5. Bring the corn mixture to a boil and add sago and beaten egg. Stir so that the egg does not curdle.
6. Continue to simmer until sago is translucent.