Corn Pudding

5 from 1 vote

Corn pudding is a cool, refreshing dessert made with agar agar powder, suitable for a hot summer day. The mild sweetness from corn combined with coconut milk makes this dessert superb!

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Desserts, Snack

Cuisine: Asian, Indonesian

Diet: Gluten Free

Servings: slices

Calories: 54kcal

Author: Claudia

Equipment

1 pudding mold

Ingredients

3 ears sweet corn
200 cc water
200 cc coconut milk
1000 cc water
14 gr agar-agar powder
120 gr sugar
2 pcs pandan leaves
2 gr salt

Instructions

Peel 3 corns. Put the corn kernels in a food processor with 200 cc water. Blend until smooth. Sieve through a colander. Put a fine cloth in a pot to sieve the corn juice.
Pour the corn juice into the cloth. Gently press the water out. Put in sugar and salt into the pot.
Put in agar-agar powder and stir it well. In the video, I used freshly grated coconut to get the coconut milk. If you use instant coconut milk, you can just pour the instant coconut milk into the corn water. Stir well and it is ready to put on a stove.
Put pandan leaves into the pot. Cook with medium heat until it simmers and take out the pandan leaves. Pour into the pudding mold, let it cool down for 30 minutes and transfer to the chiller for at least one hour.

Video

Notes

Mix agar-agar powder, sugar, salt in the pot before putting in on the stove. Stir well until everything dissolves.

Use medium heat on the stove. Do not leave it unattended. Stir until you see it simmering.

Use fine cloth that is usually used to make tofu or soybean milk to sieve the corn juice.

If you have cold-pressed juicer, use that to extract the corn juice. It is easier and faster using it.

Taking out the pudding from the mold is easy. Press the sides of the pudding gently until it comes off the mold. Press the mold gently on each side.

To make it come off easier, spray the mold with cold water before pouring in the pudding mixture.

Nutrition