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Sweet Corn Pudding

This is an easy and slightly sweet dessert is popular in Malaysia, and across South-East Asia. It is made with "Hun Kwe" or sometimes known as mung bean flour, sugar, sweet corn kernels, and coconut milk. Make sure to serve it chilled, and it's great for the hot summer weather.

Sweet Corn Pudding


3/4 to 1 Cup Steamed or Can Corn Kernels
150 ml Coconut Milk
100 ml Water
30 grams Sugar
25 grams Hun Kwe Flour
A Pinch of Sea Salt

Jelly/Agar-Agar Mould


In a saucepan, combine hun kwe flour, sugar, coconut milk, sugar, and salt and mix until well combine. Stir and cook over low heat until the mixture thicken, about 4 to 5 minutes. Then add corn kernels and continue to stir and cook for another 2 minutes. Remove from the heat.

Pour the mixture into jelly mould and let it cool completely before refrigerate. Serve chilled.


  1. Hi Angie,

    May I know what is Hun Kwe flour? Is there any flour that can substitute to this recipe? I am not sure if I can get it here in New Zealand.

    Thank you.


    1. Hun Kwe Flour is made with green mung bean flour. Check out this link for more details.


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