Corn Pudding Recipe

Ingredients

• Yellow coating material:
• Clear jelly - 1 pack
• Corn, shelled - 2 pieces
• Sugar - 200 grams
• Salt - 1/2 tsp
• Medium coconut milk - 700 ml
• White coating material:
• Clear jelly - 1 pack
• Medium coconut milk - 700 ml
• Sugar - 150 grams
• Pandan leaves - 2 pieces
• Salt - 1/2 tsp
• See Mother's Recipe Version

Plans

• Take some of the shelled corn, set aside.
• Blend the remaining corn with some of the coconut milk in the recipe (350 ml) then strain.
• Enter the remaining coconut milk (350 ml), some shelled corn, gelatin, sugar, and salt into the filter above. Mix well.
• Cook and bring the mixture to a boil, stirring constantly.
• Pour the yellow layer into small molds. Pour up to of the container, not too full. Allow to cool and slightly harden.
• Mix all the white layer ingredients and cook until boiling, stirring constantly.
• After boiling, turn off the stove. Slowly pour the white layer over the yellow pudding until it is full.
• Sprinkle tsp boiled shelled corn on top.
• Let it cool and harden completely.
• Ready to be served.
• 1. Use sweet corn or sweet corn. Can also replace fresh corn with canned corn.

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