Back in Sg we will normally buy some kuih from the Ramadhan Bazaar at Jurong West for the break fast. Not that it is a must-have but when it is so convenient and easy to purchase some, you hardly give a thought to making the kuih at home. But with no food Bazaar, with the many rows of vendors selling all kinds of food, from traditional to Western to Mediterranean food, I have to search for recipes and then try them at home just so that I can re-enact the break fast spread here. But I must say that it has been a very educational journey in the kitchen exploring these recipes. This recipe is from mamawandiha’s fotopages.

Now I understand why it is such a lucrative business to sell kuih even if the cost is 3 pieces for $1. It is so much cheaper to make them yourself and you have a whole tray to satiate the craving. I’ve had my fill of this corn custard. Biting into the mild sweetness and tasting the yummy corn is so satisfying. I think when I go back to Sg, I will make this for my mom - it’s her favorite. And now she will be able to eat her fill without having to find a stall which sells it!

Ingredients:
1 small can
1 small can of evaporated milk (using the corn can)
3 cups water
1 1/2 cups sugar
1 1/2 cups custard flour
4 tbsp whole corn kernels (optional)
1/4 tsp salt (optional)

Method:

1. In a bowl, whisk custard into the water a little at a time until completely dissolved.
2. Pour this mixture into a pot, add all other ingredients.
3. Put the pot on low heat and stir constantly.
4. When the mixture thickens and starts to bubble (this will look like mini volcanic eruptions), turn off the heat.
5. Pour the mixture into a container/tray. Leave to cool.
6. When cooled, refrigerate until it is cold and firm.
7. Cut and serve.

Tips:

• Stir constantly as the mixture tends to stick to the bottom of the pan. This will take about 15min.
• When the mixture thickens and starts to erupt, the colour will start to change and become shiny.
• Do not attempt to cut the corn custard when it is not cooled properly as it will stick to the knife and become mushy pieces.