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.