Bubur Jagung translated as corns cooked in sweet broth. My SIL invited us for lunch at her house today and at short notice this is what I manage to come up with to bring to her house for dessert.
Several Ears of Corn - slice corn kernels off the cobs
1/2 pot Coconut Milk
1/2 cup Pearl Sago
1 Screwpine leaf
Sugar & salt
1. Wash sago & boil with 2 cups of water until translucent.
2. Place all ingredients in a pot & stir until boiled.
Serve warm or room temperature.
Note: Use sweet corns or else you need to boil it first instead of adding directly to coconut milk.