Recipe courtesy of Luke Nguyen
Save Recipe Print
Total:
1 hr 48 min
Prep:
5 min
Inactive:
1 hr
Cook:
43 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Peel the husks off the corn and shave the corn into a bowl with a sharp knife. In a large pot, add the mung beans and coconut milk. Bring the mixture to a boil, then reduce to medium heat and simmer for 20 minutes, or until the mung beans soften. Add the shaved corn and stir for 5 minutes, or until the pudding thickens. Reduce the heat to low and simmer for 10 more minutes, or until the corn softens. Now add the sugar and coconut cream, and stir again. Cook for a further 3 minutes, and then transfer to small bowls and garnish with a sprinkle of toasted sesame seeds.

Cook's Note

*Can be found at specialty Asian markets.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Sunny's Easy Baked Sweet Corn

Recipe courtesy of Sunny Anderson

Banana Pudding

Recipe courtesy of Sandra Lee

Corn Pudding

Recipe courtesy of Food Network Kitchen

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Warm Sticky Figgy Pudding

Recipe courtesy of Jade Thompson

Brownie Pudding

Recipe courtesy of Ina Garten

Cranberry-Glazed Sweet Potatoes

Recipe courtesy of Katie Lee

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Browse Reviews By Keyword