Following the sweet soup recipe below to make sweet corn soup with us for 4 people, the process only take you about 10 minutes for preparation and 60 minutes for cooking.
1. Ingredients:
– Sticky rice: 150g
– Coconut milk: 1 cup
– Corn ears: 2 (large)
– Sugar: 200g
– Cornstarch: 1 tsp (see How to use cornstarch)
– Vanilla, salt, water
2. Instructions:
To peel corn ears, remove their corn silk. Use a peeler to shave thin layers to the cobs and discard the cobs.
To wash sticky rice well then add with 1.5 liters of water to a pot, then simmer for about 40 minutes. Add corn and cook for about 10 minutes. Stir once in a while so the soup is not burned at the bottom of the pot. Add sugar, salt (a little) and 1/2 cup of coconut milk then stir well. Season again for your taste. Stir and remove the pot from heat.
To mix 1/2 cup of coconut milk with 1/4 cup of water, 2 tablespoons of sugar and a little salt. Then bring to a boil in a pot. Mix cornstarch in a bowl of water and pour into the pot. Stir and cook until the mixture is viscid, then remove from heat.
Ladle soup out into bowls, add a tablespoon of coconut milk mixture and enjoy!
