Vietnamese Corn Milk (Sữa Bắp)
Sweet and creamy, this Vietnamese corn milk recipe makes a great refreshing drink to enjoy on a busy day. The corn milk is packed full of fresh corn flavor with a touch of pandan thrown in. You’re going to have a difficult time only drinking 1 glass!
Equipment
- 2 Pots
- 1 Blender
- 1 Cheese cloth bag
Ingredients
- 3 Large Ears of corn
- Water use a 2:1 ratio of water to corn kernels after weighing corn kernels eg. 800g of corn kernels = 1.6L of water
- Milk use a 1:1 ratio of milk to corn kernels after weighing corn kernels eg. 800g of corn kernels = 800ml of milk
- 40 g Rock sugar
- 1/4 tsp Table salt
- 3 Tbsp Condensed milk
- 5 Pandan leaves
Instructions
- Start off by removing the black silk from the corn at the top and the silk from the outside layer and discard it. Then remove the husks and silks from the ear and put it aside. You can discard the outer husks that are dirty but save the inner husks and silks. Do not discard this as we’ll be using it later!
- Next wash the corn along with the husks and silk.
- Now start cutting out the corn kernels. You don’t need to cut out the kernels perfectly as we’ll be blending it in a few moments from now.
- After cutting out all of the corn kernels, weigh out the corn kernels and note this down.
- Next, place all of the corn cobs, husks, and silks in a large pot.
- Add in double the amount of water as your cut corn kernels into the pot. Eg. if you had 800g of corn kernels then add 1.6L of water into the pot.
- Now place the pot on a stove and bring it to a boil, once it boils, reduce the heat to low and let it simmer with the lid covered for 15 minutes.
- Occasionally mix everything in the pot while it’s boiling and simmering.
- While the pot is simmering, add in your kernels and milk into a blender. For the milk use a 1:1 ratio of corn kernels to milk. For example, if you have 800g of corn kernels then add 800ml of milk into the blender.
- Blend the corn kernels with the milk in the blender.
- Now using a cheese cloth, pour out the blended kernels and milk into the cheese cloth and strain out the liquid into another pot or pitcher.
- Once the pot with the cobs, husks, and silk has finished simmering, strain out the liquid and pour it into the cheese cloth bag from earlier and use another pot to collect all of the liquid.
- Squeeze out any excess water from the cheese cloth bag into the pot and then discard the pulp inside of the cheese cloth bag.
- Now add in your rock sugar, table salt, and condensed milk into the pot of liquid.
- Also add in your pandan leaves as well (make sure you washed the leaves prior to use).
- Now place the pot on a stove, turn on the stove and bring the pot almost to a boil (bubbles forming on the edge) while occasionally stirring the pot.
- Once the pot is almost to a boil, reduce the heat to medium and stir the pot occasionally.
- Now using a spoon, mix the liquid from the blended corn kernels and milk from earlier. There will be some starch at the bottom of the pot/pitcher so make sure that you also mix the bottom as well.
- Pour the corn kernel and milk liquid into the large pot while stirring the pot.
- Continue boiling the pot over medium heat while still occasionally stirring the pot.
- If you notice any foam forming at the top of the corn milk, skim it off.
- Once the pot boils, remove it from the stove.
- Continue occasionally stirring the corn milk to prevent the formation of corn milk curds at the top of the corn milk.
- Once the corn milk has cooled down, you can pour it out and serve it.