This Jagung Kuih was a must in most parties and celebration in Malaysia, it is easy to prepare, and taste so yummy, was one of my favourite dessert and sweet cake when I was young…. well… still my favourite, and am still young for sure! heh.

Ingredients：

1 cup of Custard powder
1 cup of sugar
1 cup of fresh Milk
1/2 can of corn kernel (cream style）
A pinch of salt
2 cups of water

In a cooking pot, bring 2 cups of water to boil, spray or brush a thin layer of oil on a container that we will use for the custard kuih

In a food processor, grind together custard powder, sugar, milk and a pinch of salt, then filter the mixture into the boiling water pot. keeo stiring it so that it does not stick to the bottom of the pot.

Pour in half can of corn kernel, and keep stirring until it is thicken, and consistent.

Pour the mixture into the container, shake it a little bit, to even out the surface

When the mixture cold down, keep it in the fridge until it gets cold and firm up, cold it down completely before you cut it into pieces.

Here is my yummy Kuih Jagung

For those who love the taste of coconut milk, can alternate coconut milk with fresh milk in this recipe.

For Chinese 中文版 –> 奶香玉米糕