C
clara
Guest
Ingredients :
2 c. of shredded white corn kernels or yellow corn kernels. (To do this, peel the corn and remove all the “hair”. Hold the cob upright and cut off the kernels with a sharp knife. Scrape the remaining portions of the corn kernels to get the cream and juices.)
1 c. of glutinous rice
2 c. of coconut cream
sugar to taste
a pinch of salt
water
Cooking procedure :
Simmer the shredded corn with just enough water to cover for about an hour. Add 3 c. of water and and bring to a soft boil. Add the washed glutinous rice with a pinch of salt. Simmer, covered, until the rice is fully cooked (the grains should be puffed). Pour in the coconut cream and add enough sugar to suit your taste. Bring to a soft boil, lower the heat, simmer uncovered while stirring constantly for 2 to 3 minutes.
Serve hot. Alternatively, cool and refrigerate, and serve as a cold dessert.
www.pinoycook.net
2 c. of shredded white corn kernels or yellow corn kernels. (To do this, peel the corn and remove all the “hair”. Hold the cob upright and cut off the kernels with a sharp knife. Scrape the remaining portions of the corn kernels to get the cream and juices.)
1 c. of glutinous rice
2 c. of coconut cream
sugar to taste
a pinch of salt
water
Cooking procedure :
Simmer the shredded corn with just enough water to cover for about an hour. Add 3 c. of water and and bring to a soft boil. Add the washed glutinous rice with a pinch of salt. Simmer, covered, until the rice is fully cooked (the grains should be puffed). Pour in the coconut cream and add enough sugar to suit your taste. Bring to a soft boil, lower the heat, simmer uncovered while stirring constantly for 2 to 3 minutes.
Serve hot. Alternatively, cool and refrigerate, and serve as a cold dessert.
www.pinoycook.net
It definately looks like something I'm willing to try though.