Vietnamese Sticky Corn

Today, I made Vietnamese Sticky Corn (bap nhao). I remembered eating this for breakfast every morning when I was in Vietnam. White corn blended with coconut milk and garnished with sesame seed, peanuts, salt, and sugar. And last but not least, you can garnished withshredded coconut.

I found a really easy recipe from the net credited to Ms. Apple. According to her recipe, all you have to do is put everything in the slow cooker. And the next morning, you will have a wonderful breakfast waiting for you.

Check out the sticky corn in the slow cooker.

Ingredients:

1 bag of dried corn

1 can of coconut milk (if you want less fat, then only put half can.)

1/2 tsp of salt

2tps of tapioca flour

shredded coconut

sesame seeds

peanuts

sugar

Method:

-pour the dried corn into a bowl and add water.

-let the corn sit in the water for an hour or so.

-pour the water out and put the corn in the slow cooker.

-add the following to the slow cooker: 5 & 1/2 cup of water, coconut milk, tapioca flour, salt, and mix well. And close lid.

-turn "low" on the slow cooker

The next morning, your sticky corn will be ready. All you have to do is scoop some out and put on a plate. Then add some sesame seeds, peanut, sugar, and some shredded coconut. And your breakfast is served.

I made two bags of dried corn yesterday, but I only used one can of coconut.