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A Weekday Menu Recipe


Thai Corn Pudding   Veg  HT  DP  Thai  30mins


Thai Name: Khao Phoht Piak


Serves 4   Hot  Vegetarian  Vegan  Gluten Wheat Dairy Free Eggless  Thailand  Asia  Asian


450g/1lb Sweetcorn Kernels (fresh or frozen)
480ml/16fl.oz. Water
225g/8oz Sugar
4 tbsp Tapioca Flour
240ml/8fl.oz. Coconut Cream
1 teasp Salt


1. Place the water in a medium saucepan, bring to the boil then add the corn and cook for 5-10 minutes, stirring frequently until cooked through.


2. Add the sugar and continue to cook, stirring,  until the sugar has completely dissolved.

3. In a small bowl or cup, mix the flour with a little water to make a paste then add to the corn mixture, stirring well. Continue to cook for a few minutes , stirring constantly, until the mixture becomes thick and clear. Remove from the heat.

4. Place the coconut cream and salt in a small saucepan, bring  slowly to the boil, then remove from heat.


5. To serve - transfer the sweet corn mixture to individual bowls and top with some of the salted coconut cream. Serve hot.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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