Che Bap (Sweet Corn Pudding)
Prep
5 min
Serves
4
Skill
Vegetarian
Prep
5 min
Serves
4
Skill
Ingredients
1 ear fresh corn 3 leaves of pandan 2 ½ cup water 1 ½ tbs coconut sugar pinch of salt 50g small sago/tapioca pearls ½ cup So Good Almond Original Milk ¾ cup lite coconut milk 1 Tbs agave nectar
Nutrition per serving
608 kJ
energy kj
2 g
protein
3 g
saturated fat
1.6 g
dietary fibre
23 g
carbohydrate
10 g
sugars
73 mg
sodium
Method
- Slice the corn off of the corn cobs.
- In a pot add in the water, pandan leaves and the core of the corn.
- Bring to a boil and simmer for 10 minutes.
- Soak the small sago in some hot water and set aside.
- Remove the pandan leaves and corn cobs.
- Add in the sago, coconut sugar, and salt.
- Bring to a boil, then simmer for 5-10 minutes or until the sago is cooked through.
- In a small sauce pan, add the So Good Almond Original milk, lite coconut milk, and coconut sugar, and simmer for 2 minutes.
- Divide the sweet corn pudding and top with the sweet almond coconut sauce.
1 ear fresh corn 3 leaves of pandan 2 ½ cup water 1 ½ tbs coconut sugar pinch of salt 50g small sago/tapioca pearls ½ cup So Good Almond Original Milk ¾ cup lite coconut milk 1 Tbs agave nectar
Nutrition per serving
608 kJ
energy kj
2 g
protein
3 g
saturated fat
1.6 g
dietary fibre
23 g
carbohydrate
10 g
sugars
73 mg
sodium
- Slice the corn off of the corn cobs.
- In a pot add in the water, pandan leaves and the core of the corn.
- Bring to a boil and simmer for 10 minutes.
- Soak the small sago in some hot water and set aside.
- Remove the pandan leaves and corn cobs.
- Add in the sago, coconut sugar, and salt.
- Bring to a boil, then simmer for 5-10 minutes or until the sago is cooked through.
- In a small sauce pan, add the So Good Almond Original milk, lite coconut milk, and coconut sugar, and simmer for 2 minutes.
- Divide the sweet corn pudding and top with the sweet almond coconut sauce.