Sweet Corn Pudding was one of my favorite childhood desserts. This simple dessert can be prepared in minutes with only five ingredients, most of which are pantry staples. Over here, most people use canned coconut milk. This is very convenient and it is always good to have a couple of cans in the pantry. In Malaysia, coconut milk was always and still is hand squeezed at home from freshly grated coconut. The Vege Man who came door-to-door in his van always had a supply of grated coconut. Yes, it was most convenient and stay-at-home moms seldom had to leave the house. Even groceries were delivered to the door, usually on a motor bike at no extra charge. However, with the advent of supermarket chains, this personal service is not common place these days but I digress…
Back in Malaysia, we had a lot of goodies from the United Kingdom. I grew up on Smarties, Rowntrees fruit pastilles, Marmite, Garibaldi biscuits, and Jacob’s cream crackers to name a few. In the kitchen, Mom used Bird’s custard powder to make sweet corn pudding. During my trip to the UK last summer, I promised myself that I was going to get me some of that custard powder among other things.
I made this dessert once before in March last year but used Jell-O Cook & Serve custard. It was a little firmer and more jelly-like with a smoother surface. Turned out better than I expected. To go to the post, please click on the picture.
Since Mom does not make this anymore and she never uses any precise measurements in her cooking anyway, I had to “figure” it out for myself. As this was my first try, it came out a little soft but I was still able to mold it. Unmolding the pudding was a little challenging though. I had to place them in the freezer to harden a little before unmolding. It would have been much easier to pour the pudding into a rectangular dish and then cut into pieces after it has set in the refrigerator. That was how Mom did it.
The good thing about using Bird’s custard powder is that you can determine how sweet you like this dessert to be. I only used 3 tablespoons of sugar and it was sweet enough for me. Please adjust according to your taste. I have also adjusted the agar-agar powder to 1 tablespoon instead of 2 teaspoon. To further thicken the mixture, please cook it for approximately 10 minutes. If you are planning to use molds, do coat them lightly with some vegetable oil.
- 1 cup (8oz/250ml) coconut milk
- 1/3 cup (50g) Bird’s custard powder
- 1 tbsp agar-agar powder
- 3 tbsp (42g) sugar
- 1 can (14.75oz/418g) cream style corn
Prepare 12 of any kind of small molds about 1½in to 2in in diameter*. Lightly coat mold with vegetable oil.
Place coconut milk, custard powder, agar-agar powder, and sugar into a medium sized saucepan. Bring to a boil on medium heat stirring constantly until custard and agar-agar powders have dissolved, about 2 minutes. Add cream corn and continue stirring for another 10 minutes until mixture thickens and is well combined.
Remove from heat. Allow mixture to cool slightly before filling the molds. Place filled mold in the fridge for at least 2 hours before unmolding.
*Cooked pudding may be poured into a 7-inch x 5-inch (17.5cm x 12.5cm) rectangular dish. To serve, cut into slices after refrigeration.
Enjoy…..and have a wonderful day! 8)