On the flight from Saigon to Hanoi on 24/07, VNA serve a snack of bread and a cup of tea hamburgers corn dessert. Buger dish candy is black bread with minced beef, and corn, the tea is packed in a high square plate looks nothing impressive. I then inherently ill "career" going very often noticed some dessert. Island by island to finish a round plate tea spoon took his new "desirably" try to treat it as tea or porridge name?! ^ ^ Those beautiful hostess when you put out that eating only mentioned the main dishes (hamburgers), not to mention that dessert. So after "desirably" between two of production (the son), I know it was tea. Anatomy of a maize porridge, the aircraft was a very very good feeling. The delicious here include: audio, cool, fragrant, juicy, fatty. Exactly the same thing all year. So if tea is not named very closely. Tea in VN usually only the main ingredients such as corn (beans), water, sugar added bit of coconut fat. But the porridge had more the air of whipping cream greasy. So this should put it in standard form, perhaps more Pudding.
Impressed with dish Pudding plane, I tried to cook the sense of self in the composition and reduce discretion. Still do not know exactly how, but I cooked dish Pudding compared to just nine to eight. Mainly how to make rice porridge just right lest the corn. Pudding with comparable characteristics like the number of grains of rice porridge but only very brief and important as rice and corn, but not soft enough to be crushed. I learned VNA presentation on the plate high with a small amount to eat that delicious but still crave. Come, invite guests to refreshing cup of tea corn! Customers remember eating home cooking try ...
(Material nature only estimates, this time I'm sorry for not weighing accurately)
90g white sugar
1 sweet corn
60g canned coconut milk
40g whipping cream
Glutinous rice soaked in water for half an hour, drain.
Sweet corn thin cell, to grind in blender for a few small puffs off (not ground-up)
Cut to 4.5 per cob.
Add water, corn cob and rice to the pot, turn north on the stove over medium heat. Bring to the boil, then turn down the heat, about 20-25 minutes to stew rice hatch. Drain off the cob.
Put the sugar and stir well. Add coconut milk, whipping. Taste for sweetness medium and stir. Boil turn heat to simmer, stirring occasionally use the wooden spoon to the bottom of the pot from the fire. Boil for 5 minutes, then north down, let cool and place in refrigerator to cool before using.