Ramadhan Recipe: Sweet Corn Custard Pudding


One of the things I look forward to most during Ramadhan is the opportunity to meet and gather families and friends to bond together over iftar. While we still have regular family dinners or meet ups with friends, it feels extra special in Ramadhan because you don't just bond over good food but you bond spiritually as well as you perform tarawih as a family at home or at the mosque. It's an unexplainable feeling but one that is comforting and a meaningful experience; to be surrounded with your loved ones for the sake of Him. I pray that all of us will be united again with our loved ones in Jannah, InshaaAllah.

So since I've had my own place, I've been hosting iftars for families and friends, every Ramadhan. When it comes to hosting an iftar, the first thing that comes to one's mind is the menu. Dessert is always a tricky one especially if you have a large group of guests, young children or the elderly. Here's a recipe that is not just delicious but is easy to make, is a hit with the young and old, economical, and serves multiple servings. I love putting them in Konnyaku Jelly Moulds because it looks really pretty but you can use almost any other mould or container you have. I hope you'll enjoy making these as much as I do!

PS: I had my family over yesterday for iftar and my mum packed 8 pieces for herself! Lesson learnt: You know when mama likes it, it means you've done well. ;)

Sweet Corn Custard Pudding

(makes 30 - 32 mini puddings)
total time: 35 minutes + 3 hours (inactive)

Ingredients:

  • 1 can (drained weight 250g) Sweet corn kernels
  • 1 cup custard powder
  • 1 1/2 cups fresh coconut milk
  • 3 cups water
  • 3/4 cups sugar
  • 1 tsp salt

Cooking Equipment:

  • Medium pot/wok
  • Konnyaku jelly moulds/ cake mould

Steps:

  1. Bring water to boil in pot/wok.
  2. Add sugar and stir until sugar dissolves.
  3. Add sweet corn kernels, coconut milk and salt. Continue stirring and switch to low heat.
  4. Add custard powder and stir until all clumps dissolve. Increase heat to medium and continue stirring continuously for about 20 - 25 minutes until batter becomes thick and has a glossy shine. Check to see any custard clumps. Remove any custard clumps that cannot be dissolved.
  5. Turn of heat and scoop batter into moulds. Allow to cool down first for about ten minutes before putting in the fridge for at least a 3 hours or overnight. Serve cold or in room temperature. 

Notes/FAQ:

Qn: Where can I get Konnyaku Jelly Moulds?

I got mine from Phoon Huat!

Qn: Where can I get custard powder?

You may find custard powder in any supermarkets in Singapore. To see an example of how it looks like, scroll back up to ingredients and click on custard powder.

Qn: Is coconut milk the same as coconut cream?

No. Coconut milk has a more runny and watery texture with a shorter shelf life. You may find fresh coconut milk at a local wet market or alternatively in the tofu/noodle cold section in the supermarket. On the other hand, coconut cream usually comes in a carton or can, is white and thick with a longer shelf life. 

Qn: What can I replace coconut milk with?

You may replace it with evaporated milk with the same quantity but you may wish to halve your sugar as evaporated milk has some sugar in it. Taste your batter and adjust it to your liking.

Qn: What happens if I don't stir continuously and leave it to cook on it's own?

Stirring continuously allows the custard to bind together with the rest of the ingredients. Leaving it to cook by itself will result it clumpy texture, dull and burnt at the bottom.

 

 


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