This is an easy and slightly sweet dessert is popular in Malaysia, and across South-East Asia. It is made with "Hun Kwe" or sometimes known as mung bean flour, sugar, sweet corn kernels, and coconut milk. Make sure to serve it chilled, and it's great for the hot summer weather.
Sweet Corn Pudding
Ingredients
3/4 to 1 Cup Steamed or Can Corn Kernels
150 ml Coconut Milk
100 ml Water
30 grams Sugar
25 grams Hun Kwe Flour
A Pinch of Sea Salt
Jelly/Agar-Agar Mould
Method
In a saucepan, combine hun kwe flour, sugar, coconut milk, sugar, and salt and mix until well combine. Stir and cook over low heat until the mixture thicken, about 4 to 5 minutes. Then add corn kernels and continue to stir and cook for another 2 minutes. Remove from the heat.
Pour the mixture into jelly mould and let it cool completely before refrigerate. Serve chilled.
Hi Angie,
ReplyDeleteMay I know what is Hun Kwe flour? Is there any flour that can substitute to this recipe? I am not sure if I can get it here in New Zealand.
Thank you.
Catherine
Hun Kwe Flour is made with green mung bean flour. Check out this link for more details. https://brooklynbrainery.com/blog/chinatown-roulette-indonesian-pudding-from-tepung-hunkwee-cap-puhun-tjemara
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