Recipe by: Penelope Foo
Source: Adapted from Thai Cakes & Desserts by Chat Mingkwan
Serves: 6 – 8


  • 1 cup frozen corn, blanched in hot water
  • ½ cup rice flour
  • 500ml water
  • 1 tsp pandan essence
  • 1 cup caster sugar
  • 20 large pandan leaves


  • 1/3 cup rice flour
  • 1 ½ cup thick coconut milk
  • ¼ cup sugar
  • ¾ tsp salt


  • Make little cups with pandan leaves. Pin together with toothpicks.
  • Combine rice flour, water and pandan essence in a small saucepan and bring to a boil.Cook over medium heat for about 15 – 20 mins, stirring constantly with a spoon until the mixture is thick and transparent. Add the sugar and corn and mix until the sugar is dissolved. Remove from heat.
  • While mixture is still warm, spoon into the pandan leave cups or little ramekins until 2/3 full and set aside.
  • To make the topping, combine all the ingredients in a saucepan and cook over medium heat for about 10 mins, stirring constantly, until the mixture thickens. Remove from heat.
  • While topping is warm, spoon over the corn mixture to fill each cup/ramekin. Set aside until topping sets or chill in fridge. Serve chilled or at room temperature

Download PDF version hereThai Corn Pudding in Pandan Leaf Cups Penelope Foo