In my “How the World Eats Corn” series, I learned about a new corn-based Indonesian dessert called jasuke. Made from condensed milk, cheese, butter, sprinkles, milk, and sugar, this mixture complements the sweetness of corn beautifully. Though I’d never had a corn dessert before, I was eager to try this—and it did not disappoint!

This simple jasuke recipe comes from Eldira, who is originally from Jakarta, Indonesia,but now attends school in Saxon, Germany. Translated to “milk corn” in English, jasuke is a comforting homesick food for Eldira. When she was a child, her family would make and enjoy this treat every week after a grocery store trip, so it now brings her back to these happy times. 

Although I’d never had a corn-based dessert before making this jasuke recipe, I was not surprised at its success as a sweet treat. Steamed corn with melted cheese is delicious, but the addition of sugar, condensed milk, and other sweeter ingredients made for a deliciously pleasant dessert instead of a savory side or appetizer. If you’ve ever had sweet corn covered in melted mozzarella at a nearby Korean restaurant, jasuke is very reminiscent of that. However, jasuke feels lighter and more refreshing, making it the perfect goody to enjoy after a big meal. In addition, this recipe didn’t take much time to make, and it was a delightful new dish to try!

 Ultimately, jasuke is a wonderfully sweet dessert. The entire dish comes together with the addition of condensed milk pudding and chocolate sprinkles, and I thought it would make an excellent treat at a small party or gathering. Even if you’re just home by yourself for the night and have a hankering for something sweet, jasuke is a great option. You probably have all the necessary ingredients at home, so try this unique dessert on your own and let Eldira and me know how you like it!