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Home / Courses / Dessert / Sweet Corn Pudding

Sweet Corn Pudding

By: 👩‍🦳 Linda · Published: 🖨 March 19, 2011 · Updated: 💻October 3, 2017 · 🗨 50 Comments

Recipe ▼

This delightful Sweet Corn Pudding is a wonderful addition to any dessert table.Easy to prepare and uses only 4 ingredients.

This delightful Sweet Corn Pudding is a wonderful addition to any dessert table.Easy to prepare and uses only 4 ingredients. | RotiNRice.com

I can’t exactly remember when was the last time I had Sweet Corn Pudding before making these two days back. During my schooling years, this was a popular class party dish. The year-end class party was something to look forward to as it signified the end of the school year and the beginning of the 8-weeks school holidays. School uniforms were mandatory and the only day we were allowed to wear street clothes to school was party day. We would dress up and put on our best clothes for this occasion. The teachers were extra nice and tolerant on that day and food can be eaten in the classroom.

Food, glorious food! There was an abundance of food as each child brought a dish to share. Some favorites were Mee Siam (spicy fried rice noodles), Sardine Sandwiches, curry puffs, roti jala (net crepes) with Chicken Curry, Steamed Glutinous Rice, kuih pie tee (top hats), tahu bakar (stuffed grilled tofu), coconut candy, agar-agar (jellies), and an assortment of kuihs (steamed cakes). Drinks normally consisted of rose syrup or grass jelly mix. We were allowed to pack home the leftovers. It was all good.

This delightful Sweet Corn Pudding is a wonderful addition to any dessert table.Easy to prepare and uses only 4 ingredients. | RotiNRice.com

You have probably noticed that I did not mention any kind of baked goods as most homes did not have ovens when I was in elementary school. Cakes and cupcakes were seldom, if ever, seen. Hence, we had a lot of steamed cakes and agar-agar which were all cooked on the stove. This corn pudding can be prepared in a few minutes on the stove. We used a British brand of custard powder known as Bird’s custard. If I remember correctly, that was the only brand of custard powder available. A quick check on the internet confirmed that it is indeed Bird’s, as the red, yellow, and blue container is unmistakable. The closest thing we have here in the US is the ever popular Jell-O Cook & Serve pudding and pie filling. I seldom buy this stuff but now it is time to try it out.

This delightful Sweet Corn Pudding is a wonderful addition to any dessert table.Easy to prepare and uses only 4 ingredients. | RotiNRice.com

Jell-O instant pudding is more readily available and come in a wide range of flavors while the cook & serve is more limited. Most stores only carry the vanilla flavor but I did find a store in my area selling the custard dessert. The instructions on the packaging says to use two cups of milk to one packet of pudding mix bringing it to a full boil on medium heat, stirring constantly. I used one cup of coconut milk with one can of cream style corn which equals roughly three cups of liquid. I added two teaspoons of agar-agar powder to help it coagulate. I was so pleased that it turned out right the very first time. The next day, I used the same recipe but tried the instant mix instead. It was disappointing! While the taste remain more or less the same, it did not coagulate the same way as the cook & serve. I was curious no more! So, there you have it. Please use the COOK & SERVE and not the instant.

I used the agar-agar powder and molds sent by my friend Ann of Anncoo Journal. You should be able to find agar-agar powder at the Asian grocery stores. A friend purchased hers at a healthfood store. If not, please try using Knox unflavored gelatine.

This delightful Sweet Corn Pudding is a wonderful addition to any dessert table.Easy to prepare and uses only 4 ingredients. | RotiNRice.com

This delightful Sweet Corn Pudding is a wonderful addition to any dessert table.Easy to prepare and uses only 4 ingredients. | RotiNRice.com
5 from 1 vote

Sweet Corn Pudding

This delightful Sweet Corn Pudding is a wonderful addition to any dessert table.Easy to prepare and uses only 4 ingredients.
(Makes 12 molded pudding)
Author : Linda Ooi
Course : Dessert
Cuisine : Malaysian
Print Recipe Pin Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Servings : 6
Calories : 160kcal

Ingredients
  

  • 1 packet Jell-O Cook & Serve custard dessert ** (2.9oz/82g)
  • 1 can cream style corn (14.75oz/418g)
  • 1 cup coconut milk (8oz/250ml)
  • 2 tsp agar-agar powder

Instructions
 

  • Prepare any kind of small molds about 1½ inches to 2 inches in diameter
  • Place coconut milk, pudding mixture and agar-agar powder into a medium sized saucepan. Bring to a boil on medium heat stirring constantly until custard and agar-agar powder have dissolved, about 2 minutes.
  • Add cream corn and continue stirring for another 4 to 5 minutes until well combined. Remove from heat.
  • Allow mixture to cool slightly before filling the molds.
    Sweet Corn Pudding-7
  • Place filled mold in the fridge for at least 2 hours before unmolding.

Notes

**Not many stores carry the Jell-O Cook & Serve custard dessert. Please use the Cook & Serve vanilla flavor if you can’t find the custard dessert.

Nutrition

Calories: 160kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

This delightful Sweet Corn Pudding is a wonderful addition to any dessert table.Easy to prepare and uses only 4 ingredients. | RotiNRice.com

This delightful Sweet Corn Pudding ise a wonderful addition to any dessert table.Easy to prepare and uses only 4 ingredients. | RotiNRice.com

Update April 2012: I did visit the UK not long after I wrote this post and managed to buy a container of Bird’s Custard Powder which I used to make the “original” version of this delicious dessert. Please click on the picture below to get to the post.

This Sweet Corn Pudding with Bird's Custard Powder is an old time Malaysian favorite. Delicious served as a light dessert or a tea time treat. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎


This delightful Sweet Corn Pudding is a wonderful addition to any dessert table.Easy to prepare and uses only 4 ingredients. | RotiNRice.com

1.7K shares

Categories: 🗂 Dessert, Southeast Asian Tags: 📋 coconut, corn, Malaysian

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Comments

  1. msihua says

    March 19, 2011 at 7:28 pm

    For the first instant, I thought they were mango puddings, before reading further to discover they are actually sweet corn!! Yum!!!

    Reply
  2. Tiffany says

    March 19, 2011 at 7:42 pm

    I’ve never had or heard of corn pudding! But this looks wonderful!!!

    Reply
  3. ck says

    March 19, 2011 at 9:09 pm

    They look gorgeous and a taste sensation. I would love to try these.

    Reply
  4. Nasifriet says

    March 19, 2011 at 9:21 pm

    This recipe brings me down memory lane. Thanks for sharing this recipe, Biren. I love the vibrant yellow colour of the velvety agar-agar. I’m sure it tasted great!

    Reply
  5. love2cook says

    March 19, 2011 at 9:39 pm

    WOW…sweet corn pudding is our family’s favourite! Make them quite often too…

    Loved the shapes here…yumm! 😀

    Reply
  6. tigerfish says

    March 19, 2011 at 11:19 pm

    The B&W photos must be so precious!

    Reply
  7. Iron Chef Shellie says

    March 19, 2011 at 11:44 pm

    Looks like one of my other childhood favourites, mango pudding. I’d love to try the sweet corn one one day!

    Reply
  8. LeQuan says

    March 20, 2011 at 3:37 am

    class parties at your school sound so delicious. bonus that you guys got to pack the leftovers home too. i’ve never tried sweet corn pudding before, but would love to some time. this looks so cute and yummy made with those molds.

    Reply
  9. Cooking Gallery says

    March 20, 2011 at 6:07 am

    How pretty, I love the bright yellow colours and corn puddings sound delicious!

    Reply
  10. Joanne says

    March 20, 2011 at 7:08 am

    Unfortunately I don’t think I’ve ever had a corn pudding but it sounds so delicious, especially for a corn lover like me!

    Reply
  11. rebecca says

    March 20, 2011 at 8:16 am

    these are so pretty lovely post Biren and my Dad loves birds custard 🙂

    Reply
  12. kitchen flavours says

    March 20, 2011 at 8:23 am

    I was just thinking about corn custard the other day! We call this corn custard. Used to have this when we were young and you are right that it is ever so famous at any party we go to! I should say that this is comfort dessert! Have not eaten this for quite some time! Kinda miss it!

    Reply
    • Biren says

      March 20, 2011 at 9:34 am

      I think we do refer to it as corn custard sometimes. I was talking to a childhood friend and we could not exactly remember whether it was custard or pudding but since it does not contain eggs, I decided to go with pudding. 🙂

      Yes, all those delicious kuih-muih that I miss. Some are too elaborate to make but the only way to taste it is to make it over here.

      Reply
  13. Belinda @zomppa says

    March 20, 2011 at 8:30 am

    These are so delightful! I LOVE the photo!! Which one is you??

    Reply
    • Biren says

      March 20, 2011 at 9:27 am

      Take a guess…

      Reply
  14. denise @ bread expectations says

    March 20, 2011 at 9:17 am

    Glad to know I’m not the only one wondering which one is you LOL If I may hazard a guess, I would say you’re seated at the table, close to your teacher? Hmmmmm…… it’s not a very clear picture. Drat! 😀

    I really like the colour of the pudding and it goes without saying that I love sweetcorn!

    Reply
    • Biren says

      March 20, 2011 at 9:29 am

      Good guess Denise. 🙂 Sorry the picture is not clear but it was a long time ago. So glad it survived.

      Reply
  15. Jill Colonna says

    March 20, 2011 at 9:50 am

    Biren,
    These look amazing! So cute, too, done in these molds. What a lovely combination: never seen anything quite like it. Loved hearing your story about school parties. Can just imagine the excitement. Great photo!

    Reply
  16. suchitra says

    March 20, 2011 at 10:55 am

    Biren, the sweet corn pudding looks finger lickn gooooood! lovely presentation 🙂

    Reply
  17. anncoo says

    March 20, 2011 at 11:22 am

    Biren, love the corn pudding you made in the mold. Very pretty!
    I think you’re the tallest girl in class, right?

    Reply
    • Biren says

      March 20, 2011 at 1:12 pm

      Ann, I love the molds you sent me. They are so pretty and I can use it for so many kinds of desserts. I also like the agar-agar powder as they are very convenient. Thank you once again. 🙂

      I was one of the tallest girls in the class. 😉

      Reply
  18. Pam says

    March 20, 2011 at 12:12 pm

    Yum! Your corn pudding looks delicious! Bet that was really a fun day at school for all of you!

    Reply
  19. pigpigscorner says

    March 20, 2011 at 12:13 pm

    It’s been a long time since I had corn pudding! These bring back memories =)

    Reply
  20. Trix says

    March 20, 2011 at 3:33 pm

    I don’t think I have ever had sweet corn pudding – yours are so cute! I am envious of your big school food party … we never had anything like that!

    Reply
  21. Pachecopatty says

    March 20, 2011 at 3:34 pm

    Hi Biren, I’ve never seen corn pudding like this but I can imagine that these are a delicacy and have wonderful flavor. Thanks for sharing a little personal history and such a sweet photo;-)

    Reply
  22. Angie's Recipes says

    March 20, 2011 at 3:50 pm

    I am so hungry now looking at those pretty corn pudding. Somehow they remind me of “mango pudding”.

    Reply
  23. DongXing says

    March 20, 2011 at 4:10 pm

    I say, Biren! You are really making me homesick – for my parents, for the food and for those bygone school days… Yes, the end of year school party was fabulous, wasn’t it? It was also a time for our mums to show off their culinary skills too, because we always talked about whose food was the best. I remember describing the various types of food that were there, and also sharing with my mum and siblings whatever I get to bring home in the doggie bag. Jagung puding is one of my favourites, so creamy….

    Reply
    • Biren says

      March 20, 2011 at 4:42 pm

      I say DongXing, very sorry to make you feel homesick. Yes, those year-end class parties were really enjoyable. They may be in the past but we get to reminisce about them and the good old days which can be fun in itself. 🙂 It was good that our dear moms at least got some recognition for their culinary efforts as we children were not always very appreciative. Glad to know that jagung pudding is also one of your favorites.

      Reply
  24. Claudia says

    March 20, 2011 at 4:37 pm

    I have never heard of these but loving the idea of sweet corn in a pudding. It’s so wonderful to hear the reasoning behind so many steamed desserts – no oven! Reminds me of the towns in Italy where the Italians brought their dough to the baker’s once a week to be baked.

    Back to the pudding – it is just engaging and inviting.

    Reply
    • Biren says

      March 20, 2011 at 4:52 pm

      Only when I was in junior high and high school did ovens slowly started appearing in homes. Prior to that, only a few had those round table top ovennettes. Other cakes were made using charcoal grills or braziers outdoors similar to the barbecue grill. The Chinese New Year delicacy known as “Kuih Kapit” or “love letters” were made (and are still being made) using an iron with a long handle over charcoal brazier similar to the Italian pizelle iron. Unfortunately I do not have the irons to make them.

      Reply
  25. Nancy/SpicieFoodie says

    March 20, 2011 at 7:35 pm

    Both your story and sweet corn pudding are beautiful. I’ve never tried this before but I am so intrigued, I love trying new food. I have heard that across Asian countries steamed sweets are more common.

    Reply
  26. Min {Honest Vanilla} says

    March 20, 2011 at 9:21 pm

    These looks too cute! And you’re right I don’t remember the last time I had this either, must’ve been a long while 🙂

    Reply
  27. Sommer @ ASP says

    March 20, 2011 at 11:54 pm

    Biren, I love the old photo and story. This looks like a great treat for kids an grown-ups alike!

    Reply
  28. Shirley says

    March 21, 2011 at 4:18 am

    Coconut milk and agar agar is a fantastic combination. Am curious how it must taste with corn. Love to try.

    Reply
  29. 5 Star Foodie says

    March 21, 2011 at 3:17 pm

    Those class parties must have been so much fun. The sweet corn puddings are gorgeous made with this mold!

    Reply
  30. Priya says

    March 21, 2011 at 8:13 pm

    That looks SO good – really yummy color and perfectly molded 🙂

    Reply
  31. Nutmeg Nanny says

    March 21, 2011 at 9:43 pm

    These look great! I have never had a corn pudding before but it looks lovey and very Spring 🙂

    Reply
  32. Victoria says

    March 21, 2011 at 10:52 pm

    What a lovely look at your childhood!! I think this dessert looks wonderful (I love corn). Thank you so much for sharing one of your favorite memories, and I’m glad that at least with the cook and serve version you were able to recreate those same flavors 🙂

    Reply
  33. Blackswan says

    March 21, 2011 at 11:20 pm

    Nice one, Biren! Certainly reminds me of my childhood too. These cans of cream corn are so useful. I used them for my V-day Sorbet too 🙂

    Reply
  34. Emily says

    March 21, 2011 at 11:50 pm

    This is a great post.. very interesting to read!

    Reply
  35. Priscilla - She's Cookin' says

    March 22, 2011 at 1:02 am

    What a wonderful trip down memory lane – I don’t remember having any class parties with great food like you described! I’ve never had corn pudding like this, but I love the vibrant color and molded shape.

    Reply
  36. anncoo says

    March 22, 2011 at 10:34 am

    haha……Biren is the sweet little girl with dark glasses 🙂

    Reply
    • Biren says

      March 22, 2011 at 10:38 am

      Ann, I love your brilliant idea which you used in our picture together. 🙂

      Reply
  37. Magic of Spice says

    March 23, 2011 at 2:14 pm

    I just love that food attaches so many memories along with it…these are amazing and delightfully prepared pudding, so wonderful!

    Reply
  38. Patricia says

    June 3, 2011 at 8:31 pm

    Hi Biren,
    If one is using custard, what is the quantity to use? Thanks.

    Reply
    • Biren says

      June 5, 2011 at 12:37 am

      Hi Patricia! I have not used custard in a long time but I would use 2.9oz/82g for a start.

      Reply
  39. Curry and Comfort says

    April 22, 2012 at 4:56 am

    Okay… I have all these ingredients!! This looks like a great recipe to try. I loved your school photos!! 🙂

    Reply
    • Biren says

      April 22, 2012 at 11:56 am

      Thanks Ramona! I hope you enjoy the recipe. 🙂

      Reply
  40. Tan says

    May 25, 2018 at 1:59 pm

    5 stars
    hi Linda,
    Your sweet corn pudding looks so good. I am hoping to follow your recipe to make some for a friend’s gathering. I wonder how do you unmould the puddings after they have set? And also, can I use non stick mould to make the puddings?
    Thank you for sharing your recipe, and look forward to hearing from you.

    Reply
    • Linda says

      June 5, 2018 at 5:14 pm

      The plastic molds I use are quite easy to unmold. Simply press the top to release the pudding. You can use whatever kind of mold you have available. If not, just do it the old style in a pan and then cut into pieces once it is set.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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