Sticky Corn Dessert Cooked in a Rice Cooker

Sticky Corn Dessert Cooked in a Rice Cooker

Sticky Corn Dessert is a comforting Vietnamese sweet soup made with tender corn, chewy glutinous rice, and rich coconut sauce.  Traditionally, this dessert is prepared with Vietnamese sticky corn, which gives it a wonderfully chewy texture.  If you only have American sweet corn, don't worry – you can still make a delicious version that's naturally sweeter and equally satisfying. Using a rice cooker makes the process simple and convenient while delivering a warm, nostalgic dessert that's perfect for any time of year.

Ingredients:

Ingredients For the Sticky Corn Dessert:

3 ears fresh corn

1 cup glutinous rice, rinsed

4 cups water

1/2 cup granulated sugar (adjust to taste)

1/4 teaspoon salt

Ingredients For the Coconut Sauce:

1 (12-ounce) can coconut milk

3 pandan leaves, tied into a knot (optional, but recommended)

2 tablespoons sugar

1 teaspoon salt

1 tablespoon cornstarch or tapioca starch

2 tablespoons water (to dissolve the starch)

Directions:

Step 1: Preparing the Corn:

Remove the husks and silk from the corn.

Using a sharp knife, carefully shave the kernels from each cob.  Set the kernels aside and reserve the cobs.

Step 2: Making the Corn Broth:

In a saucepan, combine the reserved corn cobs, 4 cups of water, and the pandan leaves.

Bring to a boil, then reduce the heat and simmer for about 10 minutes, allowing the cobs to release their natural sweetness.

Remove and discard the corn cobs and pandan leaves.

Step 3: Cooking the Sticky Corn Dessert:

Place the rinsed glutinous rice and shaved corn kernels into the rice cooker.

Add the sugar, salt, and the warm corn broth.

Stir until the sugar dissolves.

Close the lid and cook using the Porridge setting if your rice cooker has one.  If not, use the regular Cook setting.  Once the cooking cycle finishes, let the dessert rest on the Keep Warm setting for 10–15 minutes, or until the rice is soft and the mixture is thick and creamy.

Step 4: Making the Coconut Sauce:

In a small saucepan, combine the coconut milk, sugar, salt, and pandan leaves.

Bring to a gentle simmer over medium heat.

Mix the cornstarch (or tapioca starch) with 2 tablespoons of water until smooth.

Slowly stir the starch slurry into the coconut milk and cook for 1–2 minutes, stirring constantly, until the sauce thickens slightly.

Remove the pandan leaves and set the sauce aside.

To Serve:

Ladle the sticky corn dessert into serving bowls and drizzle generously with the warm coconut sauce.

Enjoy it warm for a comforting treat or chill it in the refrigerator for a refreshing dessert on a hot day.

 

Tips:

Vietnamese sticky corn creates the chewiest texture, but American sweet corn also works well and adds a naturally sweet flavor.

Adjust the amount of sugar to suit your taste and the sweetness of your corn.

Tapioca starch gives the coconut sauce a slightly silkier texture, while cornstarch creates a creamier consistency.

How to Enjoy a Peaceful and Fulfilling Old Age

 How to Enjoy a Peaceful and Fulfilling Old Age

Aging is a natural process that no one can escape. From both a scientific perspective and the teachings of Buddhism, old age is not something to fear but rather an inevitable stage in the cycle of birth, aging, illness, and death.  The quality of life in our later years depends not merely on how long we live, but on how well we prepare ourselves for that stage throughout our lives.

During our younger years, many of us devote most of our time to pursuing wealth, social status, and material success.  However, if we focus exclusively on external achievements while neglecting our physical health, mental well-being, and spiritual development, we are likely to encounter greater challenges as we grow older.  Research in gerontology consistently shows that quality of life among older adults is influenced by several interconnected factors, including physical health, psychological well-being, social relationships, and the ability to live independently.

From the perspective of Buddhist philosophy, genuine happiness does not arise from possession but from mastering one's own mind.  All material things are impermanent – they arise, change, and eventually disappear.  Therefore, if we place all our happiness in wealth or expect our children to care for us throughout our lives, we may experience disappointment when reality unfolds differently.

This does not diminish the importance of family bonds.  Children are a precious source of love and support, yet they also have their own responsibilities, careers, and families.  As we age, maintaining the ability to care for ourselves allows us to preserve our independence, dignity, and inner peace.  Buddhism emphasizes self-reliance, teaching that each individual is ultimately responsible for his or her own happiness and way of living.

One of the most essential elements of healthy aging is mental well-being.  A growing body of scientific evidence suggests that individuals who maintain an optimistic outlook, regulate their emotions effectively, and find meaning in life tend to live longer, experience lower rates of chronic disease, and recover more successfully from illness.  A positive state of mind not only reduces psychological stress but also benefits immune function, sleep quality, and cognitive performance.

In Buddhism, inner peace does not mean living without difficulties; rather, it is the ability to face life's changes with equanimity.  Anxiety, loss, illness, and hardship inevitably arise, yet they also pass away according to the universal law of impermanence.  When we deeply understand this truth, we become less resistant to reality and more capable of accepting and adapting to change.  The practice of mindfulness enables us to live fully in the present moment without becoming trapped by regrets about the past or worries about the future.

Alongside mental well-being, physical health provides the foundation for a fulfilling life in old age.  Aging naturally reduces muscle mass, bone density, metabolic efficiency, and the functional capacity of many organs.  Mild memory decline, lighter sleep, and slower reaction times are all common physiological changes associated with aging.  Understanding these normal changes helps older adults respond with acceptance rather than unnecessary anxiety and encourages them to adopt healthier lifestyles.

A balanced diet plays a vital role in healthy aging. Greater emphasis should be placed on vegetables, fruits, legumes, whole grains, and healthy fats while reducing excessive sugar, salt, and fatty meats.  Combined with regular physical activity, such as walking, gentle stretching, yoga, tai chi, or meditation, these habits contribute to cardiovascular health, muscular strength, balance, and overall vitality.

Equally important is maintaining meaningful social connections.  Many developed countries have established community centers where older adults can gather, learn new skills, participate in recreational activities, and share their life experiences.  Such social engagement has been shown to reduce loneliness, lower the risk of depression, and enhance overall well-being.  If one's spouse remains a companion in later life, it is a great blessing.  If not, building friendships with people who share similar interests and values can provide companionship and emotional support during the years ahead.

Buddhist teachings also emphasize gratitude and compassion.  When we let go of resentment and unrealistic expectations of others, including our own children, the mind becomes lighter and more peaceful.  Rather than feeling hurt because family members are occupied with their own lives, older adults can find joy in life's simple moments: a quiet morning, a meaningful book, a heartfelt conversation, or a few minutes of mindful meditation.  These seemingly small moments often become the true foundation of a deeply satisfying life.

Old age need not be viewed as the sunset of life. Instead, it can be understood as another sunrise – a stage in which we live more slowly, understand ourselves more deeply, and appreciate each passing moment with greater wisdom.  While aging itself is beyond our control, our attitude toward aging remains entirely within our power to choose.

When we care for our bodies, cultivate our minds, maintain an optimistic spirit, and embrace the Buddhist understanding of impermanence, old age ceases to be a burden.  Instead, it becomes a period characterized by peace, wisdom, resilience, and fulfillment.  In this way, modern scientific understanding and the timeless wisdom of the Buddha converge on the same profound truth: authentic happiness begins with a mind that is calm, balanced, and free.

Tofu with Mushroom and Onion Sauce

 You Tofu with Mushroom and Onion Sauce

If you're a vegetarian like me, this tofu with mushroom and onion sauce is sure to become one of your favorites.  The recipe is simple, the ingredients are easy to find, and the result is surprisingly flavorful. Even those who don't usually eat vegetarian meals may find themselves asking for a second helping.

 

Ingredients:

16 oz. (450 g) firm tofu

5 oz. (140 g) mushrooms of your choice, stems removed

½ white onion, diced

3 green onions, chopped (white and green parts separated if preferred)

2 garlic cloves, minced

2 tbsp cooking oil

Sauce 15 ounces

1 cup water

2 tbsp soy sauce

1 tbsp oyster sauce (use vegetarian oyster sauce if desired)

1 tsp sugar

1 tsp mushroom seasoning powder

¼ tsp salt

1 tbsp cornstarch

Directions:

Slice the tofu into thin pieces and pat dry with paper towels.

In a small bowl, whisk together the water, soy sauce, oyster sauce, sugar, mushroom seasoning powder, salt, and cornstarch until smooth.  Set aside.

Heat the oil in a large skillet over medium heat.   Fry the tofu until golden brown on both sides, then remove and set aside.

In the same pan, sauté the garlic and diced onion until fragrant.  Add the mushrooms and cook for 2-3 minutes, until they begin to soften.

Return the tofu to the pan and pour in the prepared sauce.  Bring to a gentle boil.

Reduce the heat, cover, and simmer until the sauce thickens and coats the tofu and mushrooms.

Stir in the chopped green onions, adjust the seasoning to taste, and remove from the heat.

 

Serve hot with steamed rice and enjoy!

Tomato, Tofu, and Mushroom Noodle Soup

This light and nourishing noodle soup comes together in just 30 minutes, making it perfect for a quick    weeknight meal.  Fresh tomatoes add a naturally sweet and tangy broth, while soft tofu and oyster mushrooms make the soup hearty and satisfying.  I like to add kimchi for an extra layer of flavor and a boost of beneficial probiotics that support gut health.

Serves: 2-3

Ingredients:

Ingredients For the Soup:

½ cup chopped kimchi

2 ripe tomatoes, cut into wedges

16 oz. (450 g) soft tofu, cut into 1-inch cubes

12 oz. (340 g) oyster mushrooms, trimmed and torn into bite-sized pieces

4 cups water or vegetable broth

2 garlic cloves, minced

1 shallot, finely chopped

½ white onion, sliced

Salt, to taste

Ground black pepper, to taste

1 teaspoon mushroom seasoning powder (or to taste)

1 teaspoon brown sugar (optional)

To Serve:

Cooked rice noodles (prepared according to the package directions)

Chopped scallions

Sliced fresh chili (optional)

Fresh herbs such as lettuce, Vietnamese coriander, perilla leaves, Thai basil, mint, and cilantro

Directions:

Prepare the rice noodles according to the package directions.  Drain and set aside.

Heat a little oil in a large pot over medium heat.  Sauté the shallot and garlic until fragrant, about 1 minute.

Add the tomatoes, kimchi, onion, and oyster mushrooms.  Cook for 3–5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

Pour in the water or vegetable broth and bring to a gentle boil.

Season the broth with salt, mushroom seasoning powder, black pepper, and brown sugar, if using.  Taste and adjust the seasoning as needed.

Gently add the tofu cubes and simmer for 5 minutes to allow the flavors to meld without breaking the tofu.

Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, making sure each bowl has plenty of tofu, mushrooms, and tomatoes.

Garnish with chopped scallions, fresh chili if desired, and a generous handful of fresh herbs. Serve immediately.

Tips:

For a richer broth, use vegetable broth instead of water.

If your kimchi is very spicy or salty, reduce the amount of salt in the soup and adjust the seasoning at the end.

This soup also pairs well with udon, ramen, or soba noodles if you don't have rice noodles on hand.

Apple Sauce Muffins

I've shared many breakfast muffin recipes over the years, and today I'm excited to share another delicious way to use up leftover applesauce.  These muffins are moist, lightly spiced, and perfect for breakfast or a snack.  Feel free to substitute the raisins with dried cranberries or any dried fruit you enjoy.

Makes: 6 small muffins

Ingredients:

• 1 cup self-rising flour
• ¾ cup sugar, divided
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ cup applesauce
• 1 cup chopped apples
• ⅓ cup raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C).  Line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. In a small bowl, combine the chopped apples with the cinnamon, vanilla extract, and half of the sugar.  Set aside for a few minutes to allow the flavors to meld.

3. In a large bowl, whisk together the egg, remaining sugar, applesauce, and oil until smooth.

4. Stir in the flour just until combined.  Do not overmix.

5. Fold in the apple mixture and raisins until evenly distributed throughout the batter.

6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

7. Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

No-Knead Focaccia Bread

No-Knead Focaccia Bread

Few things are more satisfying than pulling a freshly baked focaccia from the oven.  This no-knead version makes it easy for anyone to enjoy authentic Italian-style bread at home without a stand mixer or laborious kneading.  With just a handful of pantry ingredients and an overnight rise, the dough develops incredible flavor and a light, airy texture.  Finished with a drizzle of olive oil, flaky sea salt, and your favorite herbs, this focaccia has a crisp golden crust, a soft, chewy crumb, and the signature dimples that make this classic bread so irresistible.

Ingredients:

• 2½ cups all-purpose flour (or bread flour for a chewier texture)
• 1¼ teaspoons instant yeast or active dry yeast
• 1 cup warm water (about 105–110°F / 40–43°C)
• 1 teaspoon sugar
• ⅓ cup extra-virgin olive oil, divided
• 1 teaspoon kosher or sea salt, plus extra for topping

Optional toppings:

• Fresh rosemary
• Sliced olives
• Thinly sliced garlic
• Fresh thyme
• Cherry tomatoes
• Freshly ground black pepper

Directions:

The Night Before:

1. Activating downtown dry yeast): In a large bowl, combine the warm water, sugar, and yeast.  Let stand for 5–10 minutes until foamy. (If using instant yeast, you can mix it directly with the flour.)

2. Mixing the dough: Add the flour, salt, and 2 tablespoons of the olive oil.  Stir until a shaggy, sticky dough forms.  Cover the bowl with plastic wrap or a clean kitchen towel.

3. Stretching and Folding: Over the next 1–2 hours, perform 3–4 sets of gentle stretch-and-folds every 20–30 minutes.  This develops gluten without kneading.

4. Cold Fermenting: Cover the bowl tightly and refrigerate overnight (8–24 hours).  This slow rise creates a deeper flavor and an airy texture.

The Next Morning:

5. Preparing the pan: Generously coat a 9 x 13-inch baking pan with the remaining olive oil.

6. Shaping the dough: Transfer the dough to the prepared pan.  Gently stretch it toward the corners without deflating it.  If it resists, let it rest for 10–15 minutes and continue stretching.

7. Second rise: Cover and let the dough rest at room temperature for 30–60 minutes, or until noticeably puffy.

8. Dimpling and Topping: Using well-oiled fingertips, press deep dimples all over the surface of the dough.  Drizzle with a little more olive oil, then sprinkle with flaky sea salt and any desired toppings such as rosemary, olives, or garlic.

9. Baking: Bake in a preheated 400–425°F (200–220°C) oven for 20–30 minutes, or until the top is deep golden brown and the edges are crisp.

10.                  Cooling and Serving: Let the focaccia cool in the pan for 10–15 minutes before transferring it to a wire rack.  Slice and enjoy warm or at room temperature.

Tips:

• Bread flour produces a chewier, more open crumb, while all-purpose flour creates a softer texture.
• A longer overnight rise develops the best flavor.
• Finish the warm bread with a drizzle of extra-virgin olive oil for an authentic Italian touch.
• Leftover focaccia keeps well for up to 2 days in an airtight container and is excellent for sandwiches or toasted with soup.

Mung Bean Custard

If you ever have the chance to visit Thailand, you'll discover a wonderful variety of coconut-based desserts, and this mung bean custard is one of the most comforting.  Made with creamy coconut milk, tender mung beans, and eggs, it has a rich, silky texture with just the right amount of sweetness.  The toasted coconut on top adds a delicate crunch, making every bite warm, fragrant, and satisfying. Whether served as an afternoon treat or a light dessert after dinner, this traditional-inspired custard is simple to prepare and brings a taste of Thailand to your kitchen.

Ingredients:

1/4 cup peeled mung beans

2 cups of coconut milk or cream

Pinch of salt

1/4 cup sugar

4 large eggs

1/3 cup shredded coconut

Coconut oil, for greasing the baking dish

Directions:

Rinse the peeled mung beans.  The If using a milk maker, prepare the mung bean milk according to the manufacturer's instructions.  Otherwise, simmer the mung beans in water for about 20 minutes, or until tender.  Place the cooked mung beans, coconut cream, sugar, and salt in a blender.  Blend until the mixture is completely smooth.

In a separate bowl, whisk the eggs until well combined.  Gradually pour in the blended mung bean mixture while whisking continuously until fully incorporated.

Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it begins to thicken slightly.  Do not let it boil.

Lightly grease a baking dish with coconut oil.  Pour the custard mixture into the prepared dish and sprinkle the shredded coconut evenly over the top.

Bake in a preheated 350°F (175°C) oven for about 40 minutes, or until the custard is set and the top is lightly golden.

Allow the custard to cool for 15–20 minutes before slicing.  Serve warm or chilled.

 

For an even richer flavor, use full-fat coconut cream and freshly shredded coconut if available.  The custard also tastes wonderful after chilling overnight, when the flavors have had time to develop.