Thai Corn Tapioca Pearl Dessert (Taako Saku Khao Phod)

Steps

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1. 1
   Prepare the ingredients: strip the kernels from cooked sweet corn cobs and set aside. Blend 100 ml water with pandan leaves and strain to obtain the pandan juice.
   ▶ ≈1:41
2. 2
   Pour 900 ml of water into a pot and bring to a boil.
   ▶ ≈1:24
3. 3
   Add 250 g of tapioca pearls to the boiling water and stir constantly. The pearls will gradually become translucent and float to the surface. Continue cooking until mostly clear with just a tiny white dot in the center.
   ▶ ≈2:08
4. 4
   When the pearls are almost cooked, add 100 ml of pandan juice (or plain water if no pandan is available) and continue cooking on low heat, stirring often. Top up with about 100 ml more water if the liquid level drops too much.
   ▶ ≈3:25
5. 5
   When the pearls are fully transparent with no white center, reduce heat to low. Add 200 g of sugar and 1/2 tsp salt, stirring until dissolved.
   ▶ ≈4:38
6. 6
   Once the sugar and salt are dissolved, divide the corn kernels in half. Add the first half to the tapioca mixture and stir well.
   ▶ ≈5:51
7. 7
   Pour the tapioca-corn mixture into 4 oz plastic cups, filling each with about 3 tbsp of mixture and leaving room for the coconut topping. This recipe makes exactly 15 servings. Set the filled cups aside to cool.
   ▶ ≈6:53
8. 8
   For the coconut topping: pour 800 ml of coconut milk into a pot without heat. Add 50 g of sweet rice flour (or 5 tbsp) and stir until completely dissolved.
   ▶ ≈7:43
9. 9
   Once the flour is dissolved, turn on medium-low heat. Add 90 g of sugar (or 6 tbsp; can reduce to 50 g or 3 tbsp if preferred less sweet) and 1 tsp of salt, continuing to stir.
   ▶ ≈8:13
10. 10
    Keep stirring until the coconut mixture thickens. As the rice flour cooks, the mixture becomes creamy and small bubbles form on the surface. Use a wooden spoon or hand mixer to keep stirring, ensuring a smooth, lump-free consistency.
    ▶ ≈9:05
11. 11
    Turn off the heat once the coconut layer reaches the desired thickness. While still hot, quickly pour it onto each cup, adding about 2 tbsp per cup. Work fast to prevent the topping from setting before it is portioned.
    ▶ ≈10:03
12. 12
    Done! All 15 servings of the tapioca corn dessert are complete. Cool before serving or store in the refrigerator.
    ▶ ≈10:53