Corn Pudding with Coconut Sauce (B'baw Poat - Cambodia) - Vegan

Prep Time: 25 to 30 minutes
Makes: Six to eight 1/2 cup Servings

Recently, I've been preparing to teach a culinary course related to the J. Paul Getty Museum's exhibition on Cambodian sculptures. When I first viewed the small-scale, bronze sculptures of Hindu and Buddhist deities (hailing from Angkor, the ancient capital of Cambodia), I was captured by their refined elegance.

I've also been amazed by the cuisine of Cambodia (inspired by the gastronomy of various Southeast Asian and European countries). These exotic foods and fine flavors have made it difficult for me to single out a Cambodian recipe. Held in captivity by my sweet tooth, I chose this exquisite pudding made with fresh corn and coconut sauce - B'baw Poat.

This delicacy can be enjoyed as a quick breakfast, an afternoon "pick-me-upper" or dessert . Don't freak out about the seemingly large yield of the recipe - every time I make this pudding, I gobble up three servings on the spot!

Ingredients for the Pudding:
3 ears of fresh corn, kernels sliced off with a knife (yield 3 cups)
-OR-
3 cups frozen yellow corn kernels (slightly under 16 ounces)
3 tablespoons pearl tapioca
2-1/2 cups cold water
1/2 cup unsweetened coconut milk
1/3 cup granulated sugar
1 teaspoon pure vanilla extract

In a 4 or 5-quart saucepot, combine all ingredients and stir. Cover and bring to a boil. Uncover, and cook on lowest heat setting for 15 minutes, stirring occasionally (pudding should gently simmer as it cooks). For a thinner consistency, stir in a small amount of water. Cook an additional 5 to 7 minutes, stirring occasionally. Pudding is done when you can see the white centers or dots of the tapioca pearls. . Cover saucepot and remove from heat; let stand 5 to 10 minutes. Transfer pudding to six 1/2-cup glass bowls or porcelain ramekins. Cover with plastic wrap and set aside to cool to room temperature; then refrigerate.

Meanwhile, prepare the coconut sauce -

Ingredients for the Coconut Sauce:
1 cup unsweetened coconut milk
2 tablespoons sugar
1-1/2 teaspoons cornstarch
2 tablespoons toasted sesame seeds (for topping)

In a 1-quart saucepot, combine all ingredients except for the sesame seeds. Mix well until mixture is smooth. Bring to a boil, uncovered. Boil and stir 1 minute over medium-low heat, until mixture thickens slightly. Strain the sauce into a bowl, cover with plastic wrap and set aside to cool.

At serving time, spoon a little sauce over individual puddings and top with some sesame seeds.

B'baw Poat can be served lukewarm or cold. It will keep in refrigerator 3 to 5 days.

Text and Photographs © Nancy Real 2011

Mango Coconut Thai Rice

Prep time: 30 to 40 minutes
Serves: 4 to 6

While lounging under a palm tree at the beach last week, I was suddenly overcome by the memory of a trip to Thailand. In my mind I was comparing the fruitless palms of Santa Monica to those bursting with coconuts on the shores of North Pattaya Beach. One of our meals on the beach had included a side of rice containing coconut and my favorite fruit, mango. Here's the recipe that I recreated upon my return to Los Angeles.

Ingredients:
2 tablespoons vegetable oil
3 green onions, white parts finely sliced (green tips discarded)
1/2 red bell pepper, chopped into 1/4-inch pieces
1 cup Jasmine rice, uncooked
2-1/2 cups coconut water
2 tablespoons shredded sweetened coconut
1/2 teaspoon salt
1/4 to 1/2 teaspoon Garam Masala spice or curry powder
1/4 cup coconut milk combined with 1/4 cup cold water
1/4 cup finely minced fresh cilantro leaves
1/4 cup chopped fresh mango (cut into 1/4-inch pieces)
1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
4 to 6 purple cabbage leaves (for garnish)

In a 12-inch nonstick skillet, heat the oil. Stir-fry the onions, bell pepper and rice on medium-low heat for 2 minutes.

Stir in the coconut water, shredded coconut, salt, Garam Masala or curry powder.

Cover and cook on low heat setting for 12 to 15 minutes or until rice looks dry.

Pour the coconut-water mixture evenly over the rice. Cover and continue cooking on low for an additional 3 to 5 minutes or until rice has absorbed most of the liquid. Uncover and gently stir in the cilantro, mango and red pepper flakes.

Divide rice evenly among cabbage leaves and serve as a side to poultry, seafood or meats.


Note: Garam Masala is an Indian spice blend and can be found in ethnic grocery stores or online.

Text and Photographs © Nancy Real 2010