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.
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