Top 10 Easy and Delicious Recipes for Corn Sweet Soup at Home

Ingredients:

• Sweet corn: 200g
• Lotus seeds: 200g
• Sugar: 200g
• Roasted peanuts: A few
• Coconut meat: A bit
• Vanilla: A bit
• Sticky rice leaves: 2 leaves
• Coconut milk
• Tapioca starch: 2 tablespoons

Instructions:

• Soak lotus seeds in water for about 2-3 hours until soft. (If using dried lotus seeds, soak longer). In this season, lotus seeds are in season, and you can store them in the freezer for later use. When using, soak for a short time, and you'll have fresh lotus seeds. Put the lotus seeds in a pot, add water, parboil, discard the water, then add water to the level of the seeds about 1-2 cm and simmer until soft. Be careful not to simmer for too long; otherwise, the lotus seeds will become soft and lose their shape.
• For the sweet corn, separate the kernels, wash them, and remove any damaged kernels. Put the corn in a pot, simmer over low heat with a little water. When the corn and lotus seeds are cooked, combine them in a pot. Add 2 teaspoons of sugar and simmer for about 2 minutes or until the sugar is completely dissolved.
• Dissolve 2 tablespoons of tapioca starch in a little water, then slowly pour it into the pot, stirring until the soup thickens slightly.
• Wait for the soup to cool, ladle it into a cup, add coconut milk, coconut meat, crushed roasted peanuts, and enjoy with a bit of shaved ice.

Ingredients:

• 2 – 3 corn cobs
• 1 small bowl of arrowroot powder
• 50g sugar
• 100ml coconut milk
• Half a small spoon of salt
• 1 small spoon of cornstarch.

Method:

• Peel the corn and keep the corn kernels.
• Pour about two bowls of filtered water into a pot, add the corn kernels and cores, simmer until the corn is soft, remove the corn cores.
• Next, add sugar and simmer on low heat until the sugar dissolves into the corn.
• Dissolve arrowroot powder in a little cold water, slowly pour the arrowroot powder into the simmering corn soup, stir until the arrowroot powder becomes transparent. Turn off the heat.
• Pour coconut milk, salt, sugar, and cornstarch into the pot. Place on low heat, simmer and stir until the coconut milk thickens.
• Scoop the corn soup into a bowl, drizzle with a little coconut milk on top. Enjoy it hot or cold.

Ingredients:

• 150g Red pumpkin, diced
• 2 corn cobs
• Arrowroot powder
• Grated coconut
• Water, sugar, a pinch of salt

Method:

• Separate corn kernels and cook the seeds with red pumpkin (keeping the shells to retain sweetness). Cook until the pumpkin is tender, then remove the shells and add sugar (add sugar twice) and continue cooking until soft before adding the corn.
• Arrowroot powder: Use boiling water to knead a few tapioca pearls, then stuff some corn inside as a filling. Then release into the sweet soup until it floats.
• Take about 3 tablespoons of arrowroot powder and dissolve it in water (to create viscosity for the sweet soup). When the pumpkin and tapioca pearls are cooked, quickly pour the arrowroot water into the pot, stir well, then add grated coconut. Wait for it to boil, then turn off the heat and add sugar. Adjust the sweetness to your liking. This hot sweet soup is delicious and simple to make.

Ingredients:

• 1 sweet corn
• 20ml coconut milk
• 200g arrowroot powder
• 50g sago pearls
• Pandan leaves
• Sugar

Method:

• Clean pandan leaves, chop finely, and blend with a little water. Use a strainer to remove the pandan residue and retain the pandan juice.
• Using a knife, cut the sweet corn kernels, discarding the core. Boil water and briefly cook the sweet corn for about 5 minutes.
• Scoop out the corn and reserve the corn broth for making the sweet soup.
• Pour boiling water into 150g arrowroot powder, knead to get a uniform dough. Place corn kernels in the middle, mold corn pearls into small, bite-sized pieces.
• Boil water, add the corn pearls and cook until they float on the surface, indicating they are cooked. Scoop the pearls into a bowl of filtered water to prevent sticking.
• Rinse the sago pearls thoroughly and drain. Pour sago pearls and water into a pot and cook until the sago pearls are transparent.
• Pour the corn water into a pot, add sugar, stir until the sugar is dissolved.
• Mix the remaining 50g of arrowroot powder with a little water, stir until dissolved. Pour pandan juice and arrowroot powder into the corn pot, stir well until it thickens.
• Pour the corn mixture and coconut milk into the pot, stir well. Finally, pour the sago pearls into the pot and stir to incorporate them into the sweet soup. Your delicious Pearl Corn Sweet Soup is ready!
  

Ingredients:

• 3 or 4 tender corns
• 1 teaspoon tapioca starch
• 1 teaspoon arrowroot powder
• 80 grams powdered cane sugar
• 500 grams coconut water
• Fresh milk, pandan leaves, a pinch of salt

Instructions:

• Boil 500ml coconut water with pandan leaves, fresh milk, and a pinch of salt. Stir well until the coconut water boils, then turn off the heat.
• Peel and thinly shred the corn, preserving the core.
• Boil the corn core in water to extract its natural sweetness.
• Remove the corn core and cook the shredded corn over low heat. Stir constantly to prevent sticking.
• Boil cane sugar until it dissolves. Mix arrowroot powder, tapioca starch, and a little water, then add to the boiling corn mixture. Stir until the elixir thickens and becomes smooth.

Ingredients:

• 3 ears of sticky rice corn
• 150 grams black beans
• 2 tablespoons tapioca starch
• 150 grams sugar

Instructions:

• Boil black beans with water, ensuring the water level is about 1.5 to 2 finger lengths above the beans. Boil for 10 minutes.
• Once the beans are softened, add the corn and let it boil for another 10-15 minutes. After adding corn, mix in a bowl of evenly dissolved tapioca starch and white sugar. Adjust the sweetness to your taste. Stir well, skim off any foam on the surface, and let it simmer for an additional 3-5 minutes before turning off the heat.
• Once the sweet soup is tender and flavorful, let it cool for about 5 minutes on the stove. You can serve it warm or refrigerate it for a cold treat by adding a few clean ice cubes.