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.
Servings: 6 servings
Cost: £4.00
Equipment
- Mixing bowl
- pot,
- Spatula
- sieve
- serving glasses, container
Ingredients
- 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.
Garnish
- 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
Instructions
- 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.
Video
Notes
Note:
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.