Togo Khao Podd

Finish off an Asian meal with this authentic Thai dessert. The corn and coconut cream make it authentic Asian.

Yield 40 cups  Prep Time 1 hour  Cooking Time 30 minutes
(recipe adapted from Thai Cakes and Desserts by Chat MingKwan)

1 cup corn kernels
3 1/2 cups water
1/2 cup rice flour
1 teaspoon jasmine, pandan, or vanilla extract
1 cup sugar
40 banana leaf cups made from 10 to 12 banana leaf sheets (or use ramekins or aluminum foil)

For the topping
1/3 cup rice flour
1 1/2 cups coconut cream
1/4 cup sugar
3/4 teaspoon salt

1  In a saucepan or small pot, boil the kernels in 1½ cups water for 2 to 3 minutes until soft. Remove and drain.

2  Combine the rice flour, 2 cups water, and fragrant extract in a saucepan and mix well.  Cook over medium heat for 20 to 25 minutes, stirring continuously in one direction with a wooden spoon, until the mixture is thick and transparent. Add the sugar and corn, and mix until the sugar is dissolved. Remove from heat.

3  While the corn mixture is still warm and fluid, spoon it into banana leaf cups or ramekins until they are each two-thirds full and set aside.

4  Make the topping: Combine all ingredients in a saucepan and cook over medium heat for about 10 minutes, stirring constantly, until the mixture thickens. Remove from the heat.

5  While topping is still warm, spoon it over the corn mixture to fill each cup or ramekin. Garnish with corn kernels. Set aside until topping sets. Serve chilled or at room temperature.

Variation tip: To make Tako-Saku, another yummy Thai dessert, place coarsely chopped water chestnuts or small tapioca pearls in the banana leaf cups before pouring in the mixture.

Photography by Patrick Martires | Styling by Paulynn Chang Afable

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