Sweet Sticky Rice with Corn: Easy Thai dessert

 With pale blue color, this Thai sweet is very cute ^^.

 Butterfly pea flower 

The color comes from blue Butterfly pea flower (well, there are a lot of them around my house ^^), in Thailand we call it Dok anchan (ดอกอัญชัน), and we use it in many dishes and drink. Actually, the main point of using this flower is its color (it can be use as medicine too). It's easy to get this natural blue food coloring from the flower, plus if you add a bit of acid (vinegar or lemon juice) you will get violet color too. Anyway, for this dish, the main role is only its color, if you don't have this kind of flower, just skip it, there is no problem with the taste at all.
ข้าวเหนียวเปียกข้าวโพด (Khao niao peak khao pod) is one of easy Thai dessert that made from boiled and sweetened sticky rice, sweet corn, young coconut meat, and top with salty coconut milk. The method of making it is straightforward, the only main point is when cooking the rice, don't boil it too much, or it will turn into a paste instead of keeping its shape. As my family don't like too sweet dessert, you can adjust the amount of the sugar to suit your taste.

Recipe: Sweet Sticky rice with corn

สูตรภาษาไทย: ข้าวเหนียวเปียกข้าวโพด

日本語のレシピ：もち米ととうもろこし

Youtube: ข้าวเหนียวเปียกข้าวโพด, Sweet Sticky rice with corn, もち米ととうもろこし

Sweet Sticky Rice with Corn

Butterfly pea flower water
150 ml .......................... Water
10-12 ............................ Butterfly pea flower

Sweet sticky rice
180 g ............................. Thai sticky rice
600 ml ........................... Water*
50 ml ............................. Butterfly pea flower water
1/4 tsp ........................... Salt
70-80 g .......................... Granulated sugar
150 g ............................. Corn kernels (fresh, frozen or can are Ok)
170 g .............................. Young coconut meat

Coconut milk topping
200 ml ............................ Coconut milk
3/4 tsp ............................ Salt
2 tsp ............................... Glutinous rice flour

*If you don't use Butterfly pea flower water  use 650 ml of water

 Boil the water, and put the Butterfly pea flowers into the pan, boil for 2-3 minutes.

 Pass through a sieve and discard the flowers.

 Remove the meat from the coconut shell.

Thai sticky rice

 Put rice in a bowl and pour water into the bowl, mix quickly to remove some extra starch.

  Drain the rice.

 If you don't use Butterfly pea flower water use 650 ml of water.

 Put the rice, water and salt into a pan, cook over low heat.

 Until the rice fully cook (but still hold its shape).

 Pour the sugar into the pan, stir to combine.

 Pour the corn into the pan, stir to combine.

 Put the coconut meat into the pan, stir to combine.

 Remove from the heat.

 Make the coconut milk topping:
Put the coconut milk, and salt into a pan.
Sift the sticky rice flour into the pan, stir to combine.

 Boil over low heat until slightly thicken

 Remove from the heat.

Put sweet sticky rice into a small bowl, and spoon the topping over the sticky rice before serving.

Sweet Sticky Rice with Corn: Easy Thai dessert