Che Com (Green Rice Flake Sweet Soup), No Added Refined Sugar

Method

1. Rinse 200g fresh com gently and drain. Dried com needs 10 to 15 minutes of soaking to soften, then draining.
2. Rinse 100g split mung beans, soak them for 1 to 2 hours, then steam or boil them until very soft and mash them smooth.
3. Rinse 2 to 3 pandan leaves, roll them up and tie them into a bundle so they lift out easily.
4. Put the mashed mung beans in a pot with about 1 liter water, cook over low heat and stir steadily for about 10 minutes until thick and smooth.
5. Add 90g kOBE Monk Fruit Blend and 1/4 teaspoon salt, stir until dissolved, drop in the pandan bundle and cook 5 to 7 minutes more, then lift the leaves out.
6. Add the com, stir gently and cook only 5 to 7 minutes over low heat so the flakes stay whole.
7. Mix 2 tablespoons kudzu root starch with a little cold water, pour it into the pot slowly while stirring, and cook 3 to 5 minutes more until the soup is smooth and thick.
8. Heat 150ml coconut milk with a little kOBE Monk Fruit Blend, let it cool, then spoon it over each bowl and top with 100g shredded coconut and 1 tablespoon toasted sesame seeds.

Tips

• Com cooks very fast, and too long in the pot leaves it broken and short of its natural chew.
• Tie the pandan leaves into a bundle so they are easy to lift out once the aroma is there.
• Mix the kudzu starch with cold water and pour it in slowly for a smooth, silky soup with no lumps.
• Taste twice, 5 minutes apart, to get the sweetness right.
• The com goes in after the pot is seasoned, since sitting in the pot breaks the grains and clouds the soup.
• Chill it and eat it cold for a cleaner taste.