Serves : 4
10 corn knobs
600ml thick coconut milk
400g granulated sugar
4 pandan leaves (knotted)
a pinch of salt
- Grated Seven corn knobs and put in water. Slice the remaining knobs thickly and add to the water. Bring to the boil, stirring often to prevent it sticking to the base of the pan.
- When the corn kernels are tender, add in the coconut milk, salt sugar and pandan leaves. Stir till the porridge boils and becomes thick.
- Ladle into small bowls, then serve hot.