Hanoi is known as one of the best foodie destinations in Southeast Asia, travelers on our Hanoi food tour totally agreed with the evaluation. Beside noodle dishes such as Pho bo, Bun Cha and Bun rieu cua, or Banh mi, Hanoi is also known for being home of authentic Vietnamese puddings. A typical Vietnamese pudding can be made with sweet corn or yellow mug beans, glutinous rice, coconut milk, and sesame seeds.
Although corn and mung beans are the most popular items, people throughout Vietnam may replace these with other local yellow grains for legumes. The natural sweetness of corn combined with creamy coconut milk make a lovely treat.
Speaking of puddings, we do have questions from our travelers asking for a recipe to cook a typical Hanoi sweet corn pudding, so we would like to show the recipe to cook this sweet dessert in this article post.
- 2 cups of corn
- 4,5 cups of water
- ½ cup of sugar
- ½ tsp of salt
- 4 tbsp of tapioca starch
- 1 tsp of vanilla extract
- In a medium pot, add 1 liter of water and boil 2 cups of corn for 15 minutes. Drain.
- In a saucepan, add the corn, ½ cup of sugar, and ½ tsp of salt. Cook on medium heat for 7 minutes. Stir well.
- Meanwhile, in a small bowl, dissolve the tapioca starch with water. Stir to ensure there are no clumps.
- Pour the slurry into the corn mixture while one medium heat. Continue to stir slowly in one direction. When the mixture is translucent, turn off the heat.
- Set in the fridge and let chill before serving.
There you go. That’s how to make Hanoi sweet corn pudding for 4 persons, with just about 15 preparation and 15 minutes of cooking time. We hope you enjoy your drink, and please contact us if there is anything we can help.