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