Recipe: Creamed Corn Custard Pudding (Jagung Kuih) and Custard Filling

My darling's favourite.

Creamed Corn Custard Pudding

• 90g custard powder
• 150g coconut milk/cream
• 50g milk/coconut milk
• 240g water
• 60g sugar
• 1/8 tsp salt
• 212g creamed corn (1/2 tin)

Steps for Creamed Corn Custard Pudding:

1. Into a saucepan, add all ingredients.
2. Whisk and mix until no lumps.
3. Medium heat, stir constantly until it starts to bubble.
4. Off heat, stir for another minute.
5. Pour into a lightly greased pan *used 7 x 7" pan for 1 or 2-portion.
6. When it is completely cool, chill it in the fridge.

Custard Filling (for buns or bao)

• add extra 50g milk to the above recipe
• use creamed corn as corn flavour, otherwise omit
• may substitute 90g custard powder with 5 large egg yolks, 20g plain flour, 15g corn starch, 1 tsp vanilla extract) 

Steps for Custard Filling:

1. Into a saucepan, add all ingredients.
2. Whisk and mix until no lumps.
3. Medium heat, stir constantly until it thickens.
4. Remove from heat and continue to whisk until it is smooth.