Nam Van Sal Lee (Corn Sago Dessert Soup) is a traditional Laotian recipe for a classic maize and sago soup in a coconut cream base typically served as a dessert. The full recipe is presented here and I hope you enjoy this classic Laotian version of: Corn Sago Dessert Soup (Nam Van Sal Lee).
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Ingredients:
25g medium sago pearls
3 fresh ears of corn
600ml water
60g sugar
Pinch of salt
120g Coconut Cream
Method:
Set the sago pearls in a bowl then pour over just enough water to cover by 2cm. Set aside to soak for 10 minutes. At the end of this time drain the sago.
Cut the kernels from the corn cobs using a sharp knife.
Combine the water, corn kernels, sugar and salt in a saucepan. Set the pan over nigh heat and bring to a boil before adding the soaked sago pearls.
Return to a boil, reduce to a simmer and continue cooking until the sago is translucent and cooked through (this will take 10–15 minutes depending on the size of the sago pearls).
Turn off the heat, cover the pan an allow the contents to rest for 10 minutes (this ensures the sago is fully cooked through).
Set the pan over low heat and bring to a boil. Add in the coconut cream and immediately turn off the heat.
The Nam Van Sal Lee can be served as a hot dessert in winter or it can be served chilled in summer.
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