From the recipe collection
Panam-is nga Mais
A San Carlos sweet-corn merienda simmered with coconut milk and muscovado until creamy and spoonable.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6
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Ingredients
Tick ingredients as you prepare.
Method
- Scrape the corn cobs after removing the kernels to capture the milky pulp and add it to the pot.
- Combine corn, water, pandan, sugar, and salt and simmer until the kernels are tender.
- Add coconut milk and keep the heat gentle, stirring from the bottom as the corn starch thickens the mixture.
- Fold in young coconut strips if using and cook until just tender.
- Stir in coconut cream and simmer until the pudding coats a spoon but remains loose enough to ladle.
- Taste and adjust sugar and salt, then remove pandan.
- Serve warm or thoroughly chilled and refrigerate leftovers within two hours.
