Craving a unique and delicious dessert that tantalizes your taste buds? Look no further than this unbelievably easy Corn Sago Taco recipe! Forget everything you think you know about tacos; we're taking this classic Mexican dish and giving it a vibrant, tropical twist. Imagine the perfect blend of sweet and chewy corn sago nestled in crispy taco shells, generously topped with a creamy, dreamy coconut milk mixture. It’s a delightful fusion of textures and flavors that's surprisingly simple to make.
This recipe perfectly balances the sweetness of the corn sago with the richness of the coconut milk, creating a dessert that’s both refreshing and satisfying. The crunchy taco shells provide a wonderful textural contrast, adding a playful element to this extraordinary treat. Ready to transform your dessert game? Let's dive into the step-by-step instructions and create these amazing Corn Sago Tacos together!
Tools Needed
- Pot
- Pan
- Piping bag (optional)
- Cups
- Spoon
Ingredients
- Water: 1000 ml
- Jasmine scent: 1 cap
- Sago pearls
- Powdered sugar: 200 grams + 1/2 teaspoon
- Corn: 2 cans (small) or 2 ears
- Coconut milk: 2 cans (400ml each)
- Rice flour: 4 tablespoons
- Sugar: 5 tablespoons
- Salt: 1 teaspoon
- Pandan leaves (optional)
Step-by-Step Instructions
Step 1. Prepare the Corn Sago
- Prepare 1000 ml of water and add 1 cap of jasmine scent (or pandan leaves if available).
- Heat the water in a pan and stir until it almost boils. Add sago pearls and stir constantly over medium heat for about 10 minutes until translucent with a cloudy center.
- Add 200 grams of powdered sugar and 1/2 teaspoon of powdered sugar. Stir until sugar dissolves.
- Add corn (500 grams or 2 ears of cooked corn) and stir for 1-2 minutes. Turn off heat and let it cool slightly.
Step 2. Assemble the Tacos
- Transfer the corn sago mixture to a piping bag (or spoon) and fill cups about halfway.
Step 3. Make the Coconut Cream Topping
- In a pot, combine 800 ml coconut milk, 4 tablespoons rice flour, 5 tablespoons sugar, and 1 teaspoon salt.
- Stir constantly over low heat until the mixture thickens and the surface develops thin cracks. Turn off the heat and let it cool slightly.
Step 4. Finish and Serve
- Pour the coconut cream topping over the corn sago mixture in the cups. Let it cool completely.
- Decorate with extra corn kernels.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- Adjust sugar to your preference.
- Stir frequently to prevent sticking.
- Using fresh coconut milk will enhance the flavor.
- If using fresh coconut milk, use 5 tablespoons of rice flour instead of 4.
- Gently tap the cups to smooth the surface of the dessert after pouring the coconut cream.
Nutrition
- N/A
FAQs
1. Can I use different types of milk instead of coconut milk?
Yes, you can experiment! Full-fat milk or even condensed milk can work, but the flavor profile will change. Coconut milk provides the best creamy texture and tropical taste.
2. How can I make the corn sago softer?
Soak the corn sago in warm water for at least 30 minutes before cooking. This helps soften them and reduces cooking time. Don't overcook them, or they'll become mushy.
3. What if I don't have taco shells? What can I use as an alternative?
You can use any type of crisp shell, like wonton wrappers, mini phyllo cups, or even small bowls! Get creative and have fun with it!
This easy Thai Corn Sago Taco recipe is the perfect blend of sweet, creamy, and crunchy textures, offering a delightful twist on traditional desserts. The unique combination of flavors will impress your friends and family, making it ideal for gatherings or a special treat. So grab your ingredients and get ready to experience a taste of Thailand in every bite!