This is a comfort food that I always love. With Ayam Brand creamed corn, it's so much easier to recreate my childhood favorite without added sugar! If you want less fat and calorie, you can always substitute all or half of the cream with fresh milk.
Ingredients
1 cup cooking cream/coconut milk (8oz/250ml)
1/3 cup Bird’s custard powder (50g)
1 tbsp agar-agar powder
3 tbsp sugar (42g) optional
1 can Ayam Brand cream style corn (14.75oz/418g)
Place cream, custard powder, agar-agar powder, and sugar into a medium sized saucepan.
Bring to a boil on low to medium heat, stirring constantly until custard and agar-agar powders dissolve, about 2 minutes.
Add cream corn and continue stirring until mixture thickens and is well combined.
Remove from heat. Allow mixture to cool slightly before filling the molds.
Place the pudding in the fridge for at least 4 hours before unmolding. I usually leave it overnight.
Cooked pudding may also be poured into a rectangular dish and cut into slices before serving.
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