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 Kuih (Kuih Kastard Jagung)
 

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.

Corn Custard Kuih (Kuih Kastard Jagung)
 

2 Add salt and sugar to milk, mix until dissolved.

Corn Custard Kuih (Kuih Kastard Jagung)

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.

Corn Custard Kuih (Kuih Kastard Jagung)
 

4 Add in creamy corn, mix well.

Corn Custard Kuih (Kuih Kastard Jagung)

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.

Corn Custard Kuih (Kuih Kastard Jagung)

6 Continue to mix for 1 minute after removing from heat, then pour mixture into lined baking pan.

Corn Custard Kuih (Kuih Kastard Jagung)

7 Bring water of steamer to the boil, steam over medium heat for 35 minutes.

Corn Custard Kuih (Kuih Kastard Jagung)
Corn Custard Kuih (Kuih Kastard Jagung)

8 Set aside to cool completely.

Corn Custard Kuih (Kuih Kastard Jagung)

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.)

Corn Custard Kuih (Kuih Kastard Jagung)

10 Unmould and cut into pieces using plastic knife. Serve chilled.

Corn Custard Kuih (Kuih Kastard Jagung)
Corn Custard Kuih (Kuih Kastard Jagung)

Corn Custard Kuih (Kuih Kastard Jagung)

Corn Custard Recipe (Resipi Kastard Jagung)

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.
5 from 2 votes

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Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Dessert, Pudding
Cuisine Worldwide
Servings 24 pieces
Calories 70 kcal

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.
    Corn Custard Kuih (Kuih Kastard Jagung)
  • Add salt and sugar to milk, mix until dissolved.
    Corn Custard Kuih (Kuih Kastard Jagung)
  • 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.
    Corn Custard Kuih (Kuih Kastard Jagung)
  • Add in creamy corn, mix well.
    Corn Custard Kuih (Kuih Kastard Jagung)
  • 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.
    Corn Custard Kuih (Kuih Kastard Jagung)
  • Continue to mix for 1 minute after removing from heat, then pour mixture into lined baking pan.
    Corn Custard Kuih (Kuih Kastard Jagung)
  • Bring water of steamer to the boil, steam over medium heat for 35 minutes.
    Corn Custard Kuih (Kuih Kastard Jagung)
  • Set aside to cool completely.
    Corn Custard Kuih (Kuih Kastard Jagung)
  • 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.)
    Corn Custard Kuih (Kuih Kastard Jagung)
  • Unmould and cut into pieces using plastic knife. Serve chilled.
    Corn Custard Kuih (Kuih Kastard Jagung)

Video

Notes

This recipe yields a 7-inch round pudding divided into 24 slices.
The nutritional value for reference is for 1 slice of pudding. 
Corn Custard Kuih (Kuih Kastard Jagung)

Nutrition (per serving)

Calories: 70kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 13mgSodium: 44mgPotassium: 95mgFiber: 0.5gSugar: 6gVitamin A: 89IUVitamin C: 1mgCalcium: 36mgIron: 0.3mg
Keyword corn custard pudding, custard kuih, kuih kastard jagung
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