Corn Coconut Pudding

Name: Corn Coconut Pudding
Yield: 8 servings
Cuisine: Malaysian
Ingredients: 75 g corn flour; 100 g sugar; 1 egg; 150 ml santan sawit; 150 ml milk; 300 ml water; 1/2 tin creamed corn; 1 tsp salt; 1/2 tsp vanilla essence

By SAFURA ATAN

This recipe was first published in Flavours magazine.

CourseDessert
CuisineMalaysian

Servings

8servings

Servings

8servings

CourseDessert
CuisineMalaysian

Servings

8servings

Servings

8servings

Ingredients

75g corn flour
100g sugar
1 egg
150ml santan sawit
150ml milk
300ml water
1/2tin creamed corn
1tsp salt
1/2tsp vanilla essence

Servings: servings

Units:

Instructions

Prepare eight 125ml individual moulds and a roasting pan.
In a heavy-based saucepan, combine the corn flour and sugar. In a jug, whisk the egg and add in the santan sawit, milk and water. Pour the liquid egg mixture into the dry ingredients in the saucepan and whisk till smooth. Add in the creamed corn and salt.
Cook over medium heat, stirring until mixture is shiny and thick. If cooked, a teaspoonful of mixture dropped into a glass of cold water will form a ball. Remove from heat and add vanilla essence.
Spoon the cooked mixture into moulds, cool, then chill in the fridge for a few hours. To serve, run a knife around the edges of the mould and invert onto a plate.