Saw a chick-pea coconut pudding recipe in Tazz's blog and decided to make a sweet corn version of it. I was curious with the recipe as it didn't have gelatin or agar agar to bind it, and used cornstarch instead. It turned out very smooth, and had a jello/pudding texture to it. It reminded me of kuih. Kids approved too. To make it easier for me, I converted the measurements of the ingredients as follows:4 oz. canned corn kennels
about 5 fl oz. evaporated milk
1 1/2 c sugar
1 3/4 c coconut milk
3/4 c corn starch
5 cups water
Just click on Tazz's above to get her recipe. Thanks Tazz!
2 comments:
Looks good. In my younger days, my aunt used to make this with hoen kueh (pea flour).
I wonder if this is the same texture and flavour.
Hi J,
Thanks for reminding me of hoen kueh. I'll try it again with the mung bean flour! :)
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