Step-by-Step Instructions

1. 1.Prepare the water

   Pour 4 cups (950ml) of water into a pan and bring it to a boil.

2. 2.Blend corn and milk

   Open 1 can (425g) of cream-style sweet corn and add it to a blender along with 1/3 cup (320ml) of evaporated milk. Blend until finely smooth and set aside.

3. 3.Add agar-agar

   Once the water starts to boil, add 10g of agar-agar powder and mix well until dissolved.

4. 4.Add sugars and salt

   Add 1/4 cup (50g) of rock sugar, 3/4 cup (130g) of regular sugar, and 1/8 tsp of salt to the boiling agar-agar mixture. Cook until all sugars are completely dissolved.

5. 5.Incorporate corn mixture

   Pour the finely blended evaporated milk and sweet corn mixture into the pan. Mix well.

6. 6.Add custard powder

   Add 1/8 cup (15g) of custard powder to the mixture and mix thoroughly until well combined and smooth.

7. 7.Add food colouring

   Add a few drops of yellow food colouring to achieve the desired vibrant yellow color. Mix well.

8. 8.Thicken the mixture

   Continue to cook the mixture, stirring constantly, until it thickens slightly. It should be ready to be transferred when it coats the back of a spoon.

9. 9.Strain the mixture

   Strain the cooked mixture through a fine-mesh sieve into a measuring jug to ensure a smooth consistency, removing any lumps or unblended corn pieces.

10. 10.Pour into molds

    Carefully pour the strained mixture into individual pudding molds. The video shows 11 molds being filled.

11. 11.Set and chill

    Let the puddings set at room temperature, then chill them in the refrigerator before serving. You can also freeze them and eat them like ice cream.

12. 12.Serve

    Gently remove the set puddings from their molds and arrange them on a serving plate. Enjoy!