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.
Time: 40 mins to prep,
50g Hoon Kwue or pea flour, or mung bean starch.
1/8 tsp Salt
2 tsp Vanilla essence
200g Cream style corn
625 ml Coconut milk, (for less calories, use 400ml thick canned milk, and 225ml water
Agar stars and hearts for decoration
Go to the recipe below and view the video too.
Enjoy this dessert and you can make it for International Mothers’ day in May.
Jagung Kuih or Sweet Corn Pudding
- Mixing bowl
- 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.