
Considering how much I
love purple foods, it's not surprising that I got excited when I saw these ears of purple corn at the 99 Ranch Market - Monterey Park. And at three for $1.17, I promptly bought sets for my aunts and uncles and my friend DP, who loves corn too. Plus, she dropped off some
jackfruit and her GPS for me to borrow for a road trip, so purple corn was a small thank you.
Despite the label at the market, the corn was more reddish-violet than purple, and when cooked, it just became gray. Well, shades of gray. Not quite the same color as making Vietnamese corn pudding with yellow corn.
I've already blogged
Che Bap (Vietnamese Corn Pudding) years ago, but used powdered coconut milk for that recipe. So for the purple corn, I decided to cook it all in canned coconut milk. The result was a much thicker pudding so use powder or canned coconut milk according to your preference. But does it really matter? Corn, coconut, tapioca, all my favorite ingredients in one dessert.