Donate

Growing Chefs! Ontario Bor Bor Pot

Bor Bor Pot

“A creamy, naturally sweet pudding combining tender corn kernels, coconut milk, and chewy tapioca pearls. This dish can be served warm or chilled, making it a versatile dessert or snack for any season.”
Difficulty
Beginner
Yield
Serves 4-6
Ingredients
3/4 cup mini tapioca pearls Enough water to cover the tapioca by 1 centimeter1 cup water3 cups corn kernels (canned, frozen or fresh)400 millilitres coconut milk (approximately 14 ounces)1/2 cup granulated sugar
Equipment
Measuring cupsMeasuring spoonsBowls, various sizesMedium-sized potWooden spoon or spatulaColander or fine-mesh strainerTasting spoons

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Place the mini tapioca pearls in a medium-sized bowl. Add enough water to cover the pearls by 1 centimeter. Let them soak for several minutes to soften while you prepare the corn.

Get Cooking!

Heat 1 cup of water in a medium-sized pot over medium heat until it comes to a boil.

Add the corn kernels and cook for approximately 5 minutes.

Pour in the coconut milk and stir in the sugar. Cook for about 5 minutes, stirring occasionally.

Drain the soaked tapioca pearls and stir them into the pot. As the tapioca cooks, it will change from white to clear. Continue cooking for several minutes, stirring frequently to prevent sticking and burning.

Remove from heat and allow the pudding to thicken slightly as it cools. Serve warm or chilled.