Sweet Corn Pudding [Pudding Jagung]
Easy peasy...and so tasty when chilled.
You'll need:
600ml (2 1/2 cups) diluted coconut milk (santan cair)
60gm (1/2 cup) green pea flour or Hoon Kuey flour
180gm (3/4 cups) sugar
* for those who prefer a less sweet dessert, you may want to lessen the sugar to 1/3 cup or 1/2 cup. Try it out yourself and you decide how you sweet you want it to be.
1 screwpine leaf (daun pandan)
300gm cream corn (in a can)
Mix coconut milk, flour and sugar in a pan. Add screwpin leaf as well as cream corn and cook this over a slow fire, stirring till mixture thickens.
Let it cook for about 3-4 mins till, stiring to avoid mixture from betting burnt.
Place pudding in small glasses or containers. Let cool slightly before refrigerating.
You can also put it in a 16cm glass bowl.
You'll need:
600ml (2 1/2 cups) diluted coconut milk (santan cair)
60gm (1/2 cup) green pea flour or Hoon Kuey flour
180gm (3/4 cups) sugar
* for those who prefer a less sweet dessert, you may want to lessen the sugar to 1/3 cup or 1/2 cup. Try it out yourself and you decide how you sweet you want it to be.
1 screwpine leaf (daun pandan)
300gm cream corn (in a can)
Mix coconut milk, flour and sugar in a pan. Add screwpin leaf as well as cream corn and cook this over a slow fire, stirring till mixture thickens.
Let it cook for about 3-4 mins till, stiring to avoid mixture from betting burnt.
Place pudding in small glasses or containers. Let cool slightly before refrigerating.
You can also put it in a 16cm glass bowl.
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