Sweet corn pudding served in cocktail glasses.
A Nyonya in UK, Culture, Snack, Sweets and Puddings, Vegetarian, Vegan

Jagung Kuih Sweet Corn Pudding

Jagung Kuih (cake), or Sweet Corn Pudding is a popular snack in Malaysia. It is usually consumed as a kuih, i.e., as a tea time snack or a whatever time snack. However some hotels and restaurants are selling it as a dessert, together with other Malay or Nyonya kuihs.  Of course this sweet corn pudding is easy to dress up as far as presentation is concerned.

In Malaysia there is this ‘high tea’ where one can eat from 3 to 6pm and one can consume as much as possible. Here there is always an array of dishes and loads of desserts. Kuihs is a big feature in it.

Let us see how easy it is to make this delicious cake.

Jagung kuih or sweet corn pudding served squares.
Jagung kuih or sweet corn pudding served squares.

Quick Info

Serves: 6-8
Difficulty: easy
Cost: £
Time: 40 mins to prep,


50g Hoon Kwue or pea flour, or mung bean starch.
180g Sugar
1/8 tsp Salt
2 tsp Vanilla essence
200g Cream style corn

Food colouring
625 ml Coconut milk, (for less calories, use 400ml thick canned milk, and 225ml  water


Agar stars and hearts for decoration

Mint leaves



Go to the recipe below and view the video too.

Enjoy this dessert and you can make it for International Mothers’ day in May.


Penang Lassie

Jagung Kuih or Sweet Corn Pudding

A Malaysian tea time favourite that is easily obtained in the night markets and restaurant as well. It was one of my favourite kuihs as I love sweet corn. It is easy to prepare and tasty.
Prep Time10 mins
Cook Time20 mins
Cooling time3 hrs
Total Time3 hrs 30 mins
Course: Dessert, Snack
Cuisine: Malaysian
Keyword: agar agar,, coconut milk., Easy, sugar,, vegan,
Servings: 6 servings
Cost: £4.00


  • Mixing bowl
  • pot,
  • Spatula
  • sieve
  • serving glasses, container


  • 50 g Hoon Kue or pea flour, or mung bean starch Can get from Oriental supermarket. Or, you can try using corn flour.
  • 80 g sugar
  • 1/8 tsp Salt
  • 2 tsp Vanilla essence
  • 200 g Cream style corn  
  • a few drops Food colouring I use yellow. It can be omitted.
  • 625 ml 625 ml Coconut milk, 400ml thick canned, and 225 water, or if you want to be a bit lush, use 625 ml coconut milk.


  • 6 pcs Agar stars and hearts for decoration I made this myself. you use anything that does not melt in the mixture.
  • 1 sprig Mint leaves
  • 1 hand full Raspberries


  • In a mixing bowl, whisk the pea flour with some of the coconut milk.
  • Add in the sugar, salt and vanilla and the rest of the coconut milk.
  • Whisk until incorporated.
  •  Sieve to remove lumps, into a pot.
  • Heat over medium heat until thick and cooked.
  • Stir in the sweet corn and the food colouring.
  • Dish into serving glasses.
  • Cool for at least 3 hours in the fridge before serving
  • Garnish and serve.



Like most pudding, sometimes water may ooze out if left in the fridge  for too long. This is normal. Just remove moisture by dabbing with a kitchen towel around the edge. 
Do consume by  2 to 3 days.


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