The ingredients for Corn Custard Pudding Kuih (Kuih Kastard Jagung) is similar to Steamed Corn Custard Pao, both are made with custard powder and canned cream style sweet corn.
For Corn Custard Kuih, cheese is omitted, the amount of milk added is less, some plain flour is added to give the kuih a firmer texture and not sticky.
CHINESE VERSION: 玉米奶黄糕/Jagung糕
Corn Custard Pudding Kuih (Kuih Kastard Jagung) | MyKitchen101en
Yield: 7-inch round (24 pieces)
Ingredients:
- 500 g full cream milk
- ¼ tsp fine salt
- 100 g fine sugar
- 100 g custard powder
- 50 g plain flour
- 1 can (425 g) cream style sweet corn
Instructions:
1 Coat 7-inch (18-cm) round baking pan with oil, line with non-stick baking paper.
2 Add salt and sugar to milk, mix until dissolved.
3 Combine custard powder and plain flour, add in about ⅓ portion of milk, mix until smooth. Add in the remaining milk, mix well, then strain mixture into stainless steel mixing bowl.
4 Add in creamy corn, mix well.
5 Bring ½ large pot of water to boil, turn to medium heat, cook mixture in hot water bath for about 3 minutes, until slightly thickened.
6 Continue to mix for 1 minute after removing from heat, then pour mixture into lined baking pan.
7 Bring water of steamer to the boil, steam over medium heat for 35 minutes.
8 Set aside to cool completely.
9 Cover the baking pan with a plate lined with a few pieces of kitchen towels, refrigerate for 8 hours or overnight, until completely chilled. (Reminder: The texture will be a bit sticky if it is not completely chilled.)
10 Unmould and cut into pieces using plastic knife. Serve chilled.
Corn Custard Kuih Recipe (Resipi Kuih Kastard Jagung)
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Ingredients
- 500 g full cream milk
- ¼ tsp fine salt
- 100 g fine sugar
- 100 g custard powder
- 50 g plain flour
- 425 g cream style sweet corn 1 can
Instructions
- Coat 7-inch (18-cm) round baking pan with oil, line with non-stick baking paper.
- Add salt and sugar to milk, mix until dissolved. Combine custard powder and plain flour, add in about ⅓ portion of milk, mix until smooth. Add in the remaining milk, mix well, then strain mixture into stainless steel mixing bowl.
- Add in creamy corn, mix well.
- Bring ½ large pot of water to boil, turn to medium heat, cook mixture in hot water bath for about 3 minutes, until slightly thickened.
- Continue to mix for 1 minute after removing from heat, then pour mixture into lined baking pan.
- Bring water of steamer to the boil, steam over medium heat for 35 minutes.
- Set aside to cool completely.
- Cover the baking pan with a plate lined with a few pieces of kitchen towels, refrigerate for 8 hours or overnight, until completely chilled. (Reminder: The texture will be a bit sticky if it is not completely chilled.)
- Unmould and cut into pieces using plastic knife. Serve chilled.
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Hi! I tried your kuih kustard jagung.
Cooked ok. Yet to try. Thank you so much for the recipe.
Looks delicious. Will try it soon. Thanks for sharing.