Corn Pudding/ Puding Jagung

Hello lovelies!

When I went through my blog posts, the last blogpost that I poseted was in 2018. What happened in 2019? Then I remembered! I was pregnant. I felt sick almost the entire time. I could barely eat let alone cook or bake!Bleargh. To say that I am better this year would be a complete lie.Totally sleep deprived and exhauseted. Not to mention being totally anxious of the pandemic that is happening.This was not how I envisioned my 2020 to be.

Pandemic aside, I am struggling with mom brain a lot these days. I thought it would go away after child birth, but nope, my mind is still very slow and I couldn't always remember names or words. You'll see me repeating the same words a lot just simply because I couldn't remember a better word for it, or I could simply no longer give any Fs. Oh well.

I have loved this corn pudding recipe for years! Since highschool in fact. I realized that I simply did not pen down my Mak Long's recipe and it is time that I put it here. I made some modifications to make this pudding a whole lot creamier!

Corn Pudding/Puding Jagung
1 can (425g) of sweet corn cream
2 cups (500ml) of milk
1 cup (250ml) of water
1 cup (125g) of custard flour/corn flour
1/2 cup (100g) of sugar
1 can of fruit cocktail (to serve)
1 can of evaporated milk(to serve)

1. In a large pot over medium heat, combine the water and sugar. Mix until the sugar dissolves
2. Pour in the sweet corn cream and the milk. Mix well
3. Once the mixture is warm, whisk in the flour and mix well. The mixture will take some time to thicken
4. Once it has thicken, remove from heat and let cool slightly
5. Pour the mixture into small containers or molds. Let cool to room temperature
6. Chill them in the fridge for a couple of hours
7. Serve with fruit cocktail and evaporated milk

You can also pour the WHOLE mixture into one big container and eat out of the container using a spoon. I won't judge.

Enjoy!

Milk Puding/ Dadih Susu

Eid Muabrak!

Boy I haven't written here in a longgggg time! I told myself that I'm going to blog more in 2019. But little did I know that I was going to be baking a bun in my oven for 9 months! That's one heck of a recipe alright. LOOOOONG PROOFING TIME FOR SURE!

Here I am, with my 5-month-old baby on the floor, wanting my attention. Breathe in and out...

I always crave for these Milk Puddings in Ramadhan. Something about swallowing/slurping these cold jiggly puddings during iftars that is so satisfying. The thing about Malaysian desserts is that it is to difficult to find 1) a recipe that I like, 2) a recipe that uses a proper measuring system and not the usual (agak-agak la ikut tekak) *facepalm*.

Below is the recipe with the ratio that "kena with my tekak". There are certainly different variations of flavors but I like the original flavor best..

Milk Pudding/Dadih Susu

10g of agar powder

1 cup of milk powder

4 tablespoon of condensed milk

2.5 liters or 10 cups of milk

1 liter or 4 cups of hot water

180g or 3/4 cup of sugar

1 tsp of vanilla(optional)

1. Put in the water and agar powder in a large pot over medium heat. Dissolve the agar powder. 
2. Add in the sugar and milk powder and mix until they dissolve.
3. Add milk, condensed milk and vanilla. Use a whisk to mix them well.
4. Remove from heat and let it cool slightly.
5. Transfer into small containers or molds.
6. Let it cool to room temperature and put it in the fridge for a few hours to chill.

I shall leave this recipe here for me to look at next Ramadhan! 

Toodles!