A spoonable sweet corn porridge with juicy kernels suspended in a thick, pandan-scented coconut base. Small sago pearls give it body, and palm sugar adds a soft caramel depth. Makes 6 servings in about 1 hr 20 min.
Prep15 min
Cook30 min
Cooling35 min
Total
1 hr 20 min
Servings
6
DietGluten free, Vegan
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
2 ⅓ cups (400 g)sweet corn kernels, cut from 3 cobs, or frozen and thawed
3 ⅓ cups (800 ml)water
¼ oz (10 g)pandan leaves, about 3 leaves, tied in a knot
1 ½ oz (40 g)small sago pearls, rinsed and drained
6 tbsp (80 g)gula melaka (palm sugar), finely chopped
Put one third of the sweet corn kernels (about 130 g) in a blender with 200 ml of the water and pulse to a coarse purée, about 15 seconds.
Pour the purée into a saucepan with the remaining 600 ml water, the rest of the sweet corn kernels and the pandan leaves. Bring to a boil, then simmer until the kernels are tender, about 10 minutes.
Sprinkle in the small sago pearls while stirring. Simmer, stirring often so they do not stick, until the pearls are translucent and the porridge has thickened, 12 to 15 minutes.
Add the gula melaka and granulated sugar and stir until dissolved, about 2 minutes.
Stir in the coconut milk and salt. Heat over medium-low, stirring constantly, just until it returns to a gentle simmer, 2 to 3 minutes; do not boil hard or the coconut milk may split.
Remove the pandan leaves and let the porridge rest 5 minutes to thicken a little more. Serve warm, or cool for 30 minutes and refrigerate to serve chilled.
Tips
Fresh summer corn gives the sweetest result; scrape the cobs with the back of a knife to add the milky juice.
The porridge thickens as it cools; loosen leftovers with a splash of water or coconut milk.
Keep stirring once the sago goes in: it settles and sticks to the bottom of the pan quickly.
Contains coconut; check with your doctor if you avoid tree nuts.
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How long does it take to make bubur jagung (sweet corn coconut pudding)?
Plan on 15 minutes of prep and 30 minutes of cooking, plus 35 minutes to chill and rest. The recipe makes 6 servings.
How should I store bubur jagung (sweet corn coconut pudding)?
Cool, cover and refrigerate for up to 2 days. Reheat gently with a little water, or serve cold.
Can I make bubur jagung (sweet corn coconut pudding) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
A Malay sweet porridge made in Singapore and Malaysia by simmering sweet corn with pandan, thickening it with small sago pearls and finishing it with coconut milk and palm sugar. Serve it with teh tarik.
Variations
Rice-flour thickened: replace the sago with 20 g (2 1/2 tbsp) rice flour whisked into 60 ml (1/4 cup) water, stirred in after the sugar and simmered 3 minutes until thick.
Bubur jagung with sweet potato: add 150 g (1 cup) orange sweet potato in 1/2-inch (1 cm) dice with the whole kernels; simmer time unchanged.
Coconut-cream topping: hold back 60 ml (1/4 cup) of the coconut milk, heat it with a pinch of salt and spoon a little over each bowl.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
242Calories / serving
10.0gFat
39.1gCarbs
3.2gProtein
20.8gSugar
Whole recipe (6 servings):
~1452 cal ·
60g fat ·
235g carbs ·
19g protein ·
125g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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