Bassang is a traditional food from South Sulawesi. Bassang made from dried waxy corn (jagung pulut), it soaked for a few hours up to 1 night before cooked. After soaked, the corn seed boiled until soft with coconut milk and served warm with sugar or palm sugar syrup. Bassang usually served sweet as a breakfast but can be also served savory with chili sauce. Jagung pulut or waxy corn consist of amylopectin starch so it becomes sticky when cooked.
- Jagung bassang or dried waxy corn, for 1 cup corn use about 3 cups water
- 2 cups coconut milk
- 1/2 tsp baking soda
- 1 tsp salt
- pandan leaves
- white sugar or palm sugar
- Wash and soak the corn overnight, this is important don’t skip this step .
- Cook your corn with 2 cups water with high heat until boiling. Add salt and pandan leaves. Turn the heat into a medium heat and cook it until tender about 30-45 minutes. Stirring occasionally to prevent the bottom of corn porridge burnt. Add more water if needed.
- Add coconut milk and keep stirring until the porridge thick and the corn tender.
- Served warm with sugar or palm sugar syrup