Corn Pudding Shots - Panasonic Cooking x AFC

Recipe courtesy of Nik Michael Imran

 
METHOD:

  1. Soak sago pearls in water for 10 minutes to hydrate them. Then, break up any clumps that may be present with a fork.
  2. In a pot, add coconut cream, creamed corn, sugar, salt, sago pearls and some water and lastly pandan leaves. Bring to a boil.
  3. Then, immediately bring it down to a simmer and cook for about 10 minutes until sago is translucent.
  4. Dissolve some tapioca starch in a little bit of water. Then, add to a pot to thicken up the mixture slightly.
  5. Simmer for another minute or so to ensure that there isn’t any residual raw starch taste. Remove pandan leaf.
  6. Pour into shot glasses and serve chilled. Garnish with a slice of pandan leaf.

 

INGREDIENTS:

  • 1 can Del Monte Creamed Corn
  • 2 cups Water
  • 2 cups Coconut Cream
  • 2 Pandan Leaves
  • ½ cup Sugar
  • ¼ tsp Salt
  • 1 tbs Tapioca Starch
  • 3 Passionfruit
  • ½ Sago Pearls
  • 2tbs Water