Steam Oven Steamed Corn and Coconut Pudding with Salted Caramel

 

Steam Oven Steamed Corn and Coconut Pudding with Salted Caramel

Indonesian Steamed Corn and Coconut Pudding with Salted Caramel

This dessert combines the sweetness of corn and coconut with the rich, salty caramel.

Ingredients:

  • Pudding:
    • 400ml coconut milk
    • 1/2 cup water
    • 1/2 cup cornstarch
    • 1/4 cup sugar (adjust to your preference)
    • 1/4 tsp salt
    • 1 can (398ml) whole corn kernels, drained
  • Salted Caramel:
    • 2 tbsp unsalted butter
    • 70ml coconut milk
    • 3 tbsp light brown soft sugar
    • 3/4 tsp salt

Equipment:

  • Steamer
  • Saucepan
  • Mixing bowls
  • Measuring cups and spoons
  • 8-inch pan

Instructions:

  1. Prepare the Pudding:
    • In a bowl, mix water and cornstarch until dissolved.
    • In a saucepan, combine coconut milk, water, sugar, and salt. Heat over medium heat, stirring until sugar dissolves. Do not boil.
    • Stir in the cornstarch mixture. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes).
    • Stir in the corn kernels.
    • Pour the mixture into a lightly greased 8-inch pan.
    • Let cool to room temperature, then cover with cling film and refrigerate for at least 6 hours, or preferably overnight.
  2. Make the Salted Caramel:
    • In a small saucepan, melt butter over medium-low heat.
    • Add coconut milk, brown sugar, and salt. Bring to a boil, then simmer for 1 minute, stirring constantly.
    • Remove from heat and let cool to room temperature; it will thicken slightly.
  3. Steam the Pudding:
    • Preheat your steam oven to 100°C (212°F).
    • Carefully place the pan with the pudding into the steam oven.
    • Steam for 30-35 minutes, or until the pudding is set and firm.
    • Remove from the steam oven and let cool slightly.
  4. Assemble and Serve:
    • Spoon the salted caramel over the pudding.
    • Garnish with mint leaves (optional).
    • Serve chilled.

Tips for Success:

  • Ensure the cornstarch is fully dissolved to avoid lumps.
  • Stir the pudding mixture constantly while cooking to prevent sticking and ensure even thickening.
  • Adjust the sugar in both the pudding and caramel to your preference.
  • Cool the pudding completely before adding the caramel.
  • Use a bamboo steamer for best results.
  • Avoid opening the steam oven door unnecessarily during steaming.

Taste and Flavour:

This Indonesian Steamed Corn and Coconut Pudding with Salted Caramel offers a delightful combination of flavours and textures. The pudding is creamy and sweet, with the distinct taste of corn enhanced by the rich coconut milk. The salted caramel adds a layer of complexity, balancing the sweetness with a hint of saltiness and a deep, buttery flavour. The result is a smooth, luscious dessert that is both comforting and sophisticated, perfect for those who enjoy a sweet and savoury treat.


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