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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

Sweet Corn Pudding with Bird’s Custard Powder

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.
(Makes 12 molded pudding)
Author : Linda Ooi
Course : Dessert
Cuisine : Malaysian
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings : 6
Calories : 173kcal

Ingredients
  

Instructions
 

  • 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.
    Sweet Corn Pudding with Bird's Custard Powder-7
  • Place filled mold in the fridge for at least 2 hours before unmolding.

Notes

*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.

Nutrition

Calories: 173kcal
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