Sweet Corn Custard Tago
Sweet Corn Custard
Tago is a traditional Thai dessert that survives many moons through the widely spread of western desserts. If you walk down the street in Thailand you may encounter this little cute-looking white custard topping in a little pandan container. A combination of salty coconut cream topping cut with sweet aromatic pandan and a variety of filling such as sweet corn, taro, water chestnut or sago would make your mouth-watering. I can eat a dozen in one go!
Filling for tago
2 whole sweet corn
65g mung bean starch
32g tapioca starch
28g rice flour
250ml water (flower-infused water as optional)
65ml pandan extract water
250ml syrup
A pinch of salt
Topping
250ml coconut milk
35g rice flour
30g caster sugar
1 tsp salt
How to make
Start by making the filling for the tago. Cut the sweet corn kernels off the cob and set them aside for later use as a garnish. In a mixing bowl, combine the mung bean starch, tapioca starch, rice flour, water, pandan extract water, syrup, and a pinch of salt. Mix until well combined.
Heat a saucepan over medium heat and pour in the filling mixture. Cook, stirring constantly until the mixture thickens and becomes translucent. Once done, turn off the heat and let it cool.
Next, make the topping by heating a saucepan over medium heat. Add the coconut milk, rice flour, sugar, and salt. Stir until well combined and thickened. Once done, remove it from the heat and let it cool.
Once both the filling and topping have cooled, take small cups or pandan leaves. Spoon the filling into the cups or pandan leaves and top with the thickened coconut milk.
Garnish with the reserved sweet corn kernels.
Finally, place the cups or pandan leaves in the refrigerator to chill for at least 2 hours before serving.
Note: If you do not have pandan leaves, you can use paper cups or any other small containers that are safe for hot liquids.
