Vegan Bunny Elle

Cozy, comforting, and easy to make, this wholesome sticky rice pudding lets you use not only the fresh corn kernels but also the corn husks!

Utilizing corn husks as a natural cooking vessel is a brilliant culinary technique found across cultures, from Latin American tamales to Asian zongzi. As the parcels steam, the husks infuse the sweet, chewy glutinous rice with a subtle, earthy sweetness and a beautiful, rustic aroma.

Infused with rich, velvety coconut cream and served with a luscious sweetened condensed coconut milk, each bite delivers a perfect balance of rustic charm and decadent delicacy. Fun to assemble and even more rewarding to unwrap, these neat little packages make for an unforgettable dessert or a standout addition to any gathering.

Corn Husk Steamed Sticky Rice Pudding

Fun to assemble and even more rewarding to unwrap, these neat little packages make for an unforgettable dessert!

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Ingredients Method Video

Ingredients

  

• 1 fresh corn on the cob
• 3/4 cup white sticky rice
• 1/4 cup forbidden rice
• 1/3 cup coconut cream
• Condensed sweetened coconut milk for serving

Method

 

1. Wash and soak your sticky rice overnight. I used a mixture of white sticky rice and forbidden rice to create purple rice, you can also just use white sticky rice alone;
2. Trim the root off the corn cob, peel off all the corn husks and save them as wrappers, take off all the corn silk and strip off the corn kernels;
3. Rinse the soaked rice one more time, drain the water well, add the rice to a mixing bowl;
4. Add in the fresh corn kernels and coconut cream, stir to mix well, make sure the coconut cream coat all the rice grains and corn kernels evenly;
5. Use the biggest pieces of the corn husks, if some of them are too small you can use two or three pieces together;
6. Scoop 1 to 1 1/2 tablespoon rice and corn mixture and place onto the center of the corn husk, fold in the two sides then fold up the bottom half, to form a little parcel;
7. Use a thin strip of corn husk as a rope to tie and fasten the opening of the parcel, repeat with the rest of the rice and corn husks;
8. Transfer all the wrapped parcels into the steamer, bring a large pot of water to boil, transfer the steamer over the pot and steam on medium high heat for 30 minutes;
9. Once steamed, let them cool down briefly for 5 minutes, unwrap the corn husks, serve the steamed sticky rice warm with extra condensed coconut milk or syrup if desired, enjoy!

Video