Sweet Corn Custard Pudding
fresh unsweetened soy bean milk
Del Monte Sweet Corn Cream Style
white castor sugar
Prepare the soy milk mixture
In a saucepan, add in soy milk, sugar, gula melaka and jelly powder.
Bring it to a boil. Then, switch to lower heat and simmer till sugar dissolved completely.
Sieve the mixture and transfer to a clean saucepan.
Prepare the custard pudding, chill and serve
In a clean bowl, add in custard powder and coconut cream and water. Whisk to mix well till the custard powder fully dissolved, set aside.
Heat up the soy milk mixture and bring it to a boil. Add in cream corn and salt, stir to well mix.
Pour in the coconut milk mixture gradually. Stir over low heat till all the ingredients comes together.
Add in butter and continue to stir till custard thickens. #Tip: The butter is to give shine to the pudding.
Pour the mixture into the square pan and level it. Cool it completely in room temperature and transfer into the refrigerator to chill it for at least 1 hr.
Unmold the pudding from the tin and slice it using a crinkle knife.
Place pudding on a serving plate before serving.