Corn Agar Agar Recipe (Malaysian Coconut Corn Pudding)
This post may contain affiliate links.This Corn Agar Agar Recipe is a refreshing Malaysian-style dessert made with sweet corn, coconut milk, and agar agar powder. Unlike creamy corn porridge or baked corn pudding, this version sets into a light jelly-like pudding that is perfect served chilled on warm days.
A Quick Look at the Recipe
🏷️ Recipe Name: Dong Po Rou
⏱️ Ready In: ~ 25 minutes
🍽️ Serves: 20 slices
🔥 Calories: 54 kcal per slice (estimate)
🧾 Main Ingredients: Sweet corn, water, coconut milk, agar agar powder, sugar, pandan leaves, salt.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy with step-by-step guide.
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This Corn Agar Agar Recipe is made with sweet corn, creamy coconut milk, and agar agar powder for a light, refreshing dessert that’s perfect served chilled. Unlike baked corn pudding or sweet corn porridge, this Malaysian-style dessert sets into a soft jelly-like texture that is both satisfying and easy to make.
The natural sweetness of the corn pairs beautifully with rich coconut milk, creating a simple dessert that’s popular throughout Southeast Asia. Since it’s made with agar agar instead of gelatin, it’s naturally gluten-free and easy to prepare ahead of time for parties and family gatherings.
If you enjoy making desserts with agar agar powder, here are a few more easy recipes to try:
- Chocolate Avocado Pudding: Creamy agar agar pudding with three beautiful layers.
- Creamy Chocolate Pudding: Silky smooth agar agar pudding with rich cocoa content.
- Mango Ice Cream: Smooth mango ice cream with creamy texture.
- Mango Sago Dessert: An exotic Hong Kong dessert with pearl sago and fresh mango.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Sweet Corn – Fresh sweet corn gives the best flavor and texture, but canned sweet corn works well too. If using canned corn, drain it well before adding it to the mixture.
Pro Tip: If using creamed corn, reduce the coconut milk slightly to keep the pudding light and perfectly creamy (rather than overly rich).”
Coconut Milk – Full-fat coconut milk gives this corn agar agar its rich, creamy texture and subtle coconut flavor. For a lighter version, you can replace part of the coconut milk with water.
Agar Agar Powder – Agar agar is a plant-based gelling agent made from seaweed. It creates a firmer texture than gelatin and sets at room temperature once cooled. Be sure to dissolve it completely before pouring the mixture into the mold.
Pandan Leaf (Optional) – For a traditional Southeast Asian aroma, simmer a knotted pandan leaf with the coconut milk and remove it before pouring the mixture into the mold.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
If you can’t find agar agar powder in your area, there are several substitutes you can use. I would highly recommend using gelatine, because its texture is similar.
How to Make Corn Agar Agar
STEP 1. Peel 3 corns. Put the corn kernels in a food processor with 200 cc water (Image 1). Blend until smooth (Image 2). Sieve through a colander (Image 3). Put a fine cloth in a pot to sieve the corn juice (Image 4).
STEP 2. Pour the corn juice into the cloth (Image 5). Gently press the water out (Image 6). Put in sugar and salt into the pot (Images 7, 8).
STEP 3. Put in agar-agar powder and stir it well (Images 9, 10). In the video, I used freshly grated coconut to get the coconut milk. If you use instant coconut milk, you can just pour the instant coconut milk into the corn water (Image 11). Stir well and it is ready to put on a stove (Image 12).
STEP 4. Put pandan leaves into the pot (Image 13). Cook with medium heat until it simmers and take out the pandan leaves (Image 14). Pour into the pudding mold (Images 15, 16), let it cool down for 30 minutes and transfer to the chiller for at least one hour.
Pro Tips
- Mix the dry ingredients first – Combine the agar agar powder, sugar, and salt in the saucepan before adding the liquids. This helps prevent lumps and ensures your corn agar agar sets evenly.
- Cook over medium heat – Heat the mixture over medium heat and stir continuously until the agar agar powder completely dissolves and the mixture begins to simmer.
- Strain for a smoother texture – For an extra smooth agar agar pudding, strain the blended corn mixture through a fine cheesecloth or soy milk cloth before cooking.
- Use a cold-pressed juicer if available – A cold-pressed juicer extracts sweet corn juice quickly and efficiently, making it easier to prepare this sweet corn dessert.
- Prevent sticking before molding – Lightly rinse or spray the mold with cold water before pouring in the mixture. This makes the corn jelly dessert easier to unmold later.
- Let it chill completely – For the best texture, allow the coconut corn pudding to cool to room temperature before refrigerating for at least 2 hours.
- Unmold gently – To release the Malaysian corn pudding, carefully loosen the edges with your fingers and gently press the sides of the mold.
Serving Suggestions
If you’re hosting family or friends, serve this corn agar agar recipe alongside tropical favorites like Mango Sticky Rice or Bua Loy Thai for a colorful Southeast Asian dessert spread.
For a fun dessert combination, cut the corn agar agar into cubes and serve it with Candil Ubi (Biji Salak). The chewy sweet potato balls, creamy coconut sauce, and refreshing corn jelly create a wonderful mix of textures.
Its light sweetness also makes it a refreshing finish to spicy dishes such as Indonesian Chicken Curry, Ayam Balado, or Chicken Rendang.
Pair it with Lemongrass Pandan Tea or Red Ginger Drink. for an afternoon treat or light dessert after dinner.
If you enjoy chilled desserts, serve it together with Mango Pudding. For a fun presentation, grate the corn agar agar over Butterfly Pea Flower Latte—the golden ribbons create a beautiful contrast against the vibrant blue tea.
Corn Agar Agar FAQs
Certainly! Creamed corn will provide a different texture, making the pudding slightly creamier. Always remember to adjust based on the consistency you desire.
Yes, both frozen and canned corn work well as substitutes. If using frozen corn, let it thaw and drain any excess water. For canned corn, ensure you drain it thoroughly before adding it to your mixture.
Agar agar must be fully dissolved and brought to a simmer before cooling. If the mixture is undercooked or the agar agar is not evenly mixed, the pudding may remain soft or fail to set.
Yes. Corn agar agar is a great make-ahead dessert. Store it covered in the refrigerator for up to 3 days and serve chilled.
Agar agar is a plant-based gelling agent made from seaweed, while gelatin is made from animal collagen. Agar agar sets more firmly and remains stable at room temperature.
Storage and Shelf Life
Store the corn agar agar in an airtight container or cover the mold tightly with plastic wrap. Keep it refrigerated for up to 3–5 days.
Serving – This corn agar agar tastes best served chilled straight from the refrigerator.
Freezing – I do not recommend freezing this dessert. Freezing can alter the texture and cause the agar agar to become watery once thawed.
Corn Agar Agar Recipe (Malaysian Coconut Corn Pudding)
Equipment
- 1 pudding mold
Ingredients
- 3 ears sweet corn
- 200 cc water
- 200 cc coconut milk
- 1000 cc water
- 14 gr agar-agar powder
- 120 gr sugar
- 2 pcs pandan leaves
- 2 gr salt
Instructions
- Peel 3 corns. Put the corn kernels in a food processor with 200 cc water. Blend until smooth. Sieve through a colander. Put a fine cloth in a pot to sieve the corn juice.
- Pour the corn juice into the cloth. Gently press the water out. Put in sugar and salt into the pot.
- Put in agar-agar powder and stir it well. In the video, I used freshly grated coconut to get the coconut milk. If you use instant coconut milk, you can just pour the instant coconut milk into the corn water. Stir well and it is ready to put on a stove.
- Put pandan leaves into the pot. Cook with medium heat until it simmers and take out the pandan leaves. Pour into the pudding mold, let it cool down for 30 minutes and transfer to the chiller for at least one hour.
Video
Notes
- Mix agar-agar powder, sugar, salt in the pot before putting in on the stove. Stir well until everything dissolves.
- Use medium heat on the stove. Do not leave it unattended. Stir until you see it simmering.
- Use fine cloth that is usually used to make tofu or soybean milk to sieve the corn juice.
- If you have cold-pressed juicer, use that to extract the corn juice. It is easier and faster using it.
- Taking out the pudding from the mold is easy. Press the sides of the pudding gently until it comes off the mold. Press the mold gently on each side.
- To make it come off easier, spray the mold with cold water before pouring in the pudding mixture.
I love this easy corn pudding recipe so much! It is less sweet than most puddings and the creamy texture is so satisfying. Plus it is gluten free!