Instant Pot Vietnamese Corn Pudding

Corn pudding or xôi bắp nhảo was my childhood breakfast dish, and for many Vietnamese people. I once came up with a recipe in my blog for this corn pudding using a slow cooker. Today, I would like to introduce a new recipe since the instant pot has become very common in the household kitchen today. With this new recipe, you will have a Vietnamese specialty breakfast that is both quick and delicious especially for the technological age.

 Ingredients:

1 cup break white corn

1/2 cup sticky rice

1 tsp salt

2 tsp sugar

3 ½ cups coconut milk

3 pandan leaves, cut into 2 inch sections

Topping:

1 cup fresh shredded coconut

Roasted sesame seeds

Crushed roasted peanuts

Directions:

Soak the corn overnight, and drain in the morning.

Wash rice, and put corn and rice in the instant pot.

Add pandan leaves, salt, sugar, and coconut milk.

Follow the instructions from your instant pot to cook. I use the porridge function with minutes of cooking tine and natural release. 

Serve warm with the topping.