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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Achievable elevated desserts — laminated doughs, cakes, custards
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Achievable elevated desserts — laminated doughs, cakes, custards
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs. In a large bowl, combine all remaining ingredients, except parmesan cheese. Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden. (note: you can broil for a couple of minutes at end to get golden spots on top).