Easy Gluten Free Corn Pudding

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Gluten Free Corn pudding is a cool, refreshing dessert made with agar agar powder, suitable for a hot summer day. The mild sweetness from corn combined with coconut milk makes this dessert superb!

sweet corn pudding

This is a very simple gluten free corn pudding made from agar agar powder. It is super easy to make, you can try with your kids in the kitchen.

Coconut milk is added to make this slightly sweet dessert creamier and more fulfilling.

The yellow color from the corn is pretty and attractive, too. Thus, there is no need for artificial coloring.

I have reduced the sugar level to mild sweetness because the corn itself is pretty sweet.

Ingredients That Define The Flavor

Sweet Corn

You can use fresh corn or canned sweet corn. It is up to your preference.

If you decide to use creamed corn, adjust the coconut milk so the end result is not too heavy.

Coconut Milk

Coconut milk will give creamy texture to the pudding. If you prefer a heavier texture and don’t mind eating dairy, you can also use heavy cream

Agar-agar Powder or Gelatin?

Agar agar powder is used to make the pudding. Agar agar is made of seaweed. When it is mixed with water and heat to above 65°C, the gelatinous will form pudding when chilled.

If you can’t find agar agar powder in your area, there are several substitutes you can use. However, I would highly recommend using gelatin, because its texture is similar.

Corn Pudding Recipe

  • 3 sweet corn
  • 200 cc water
  • 200 cc coconut milk + 1000 cc water
  • 1200-1300 cc water
  • 2 pack agar-agar powder (@7 gr each)
  • 120 gr sugar
  • 2 pcs pandan leaves
  • 2 gr salt

Instructions

  1. Peel 3 corns. Put the corn kernels in a food processor with 200 cc water. Blend until smooth.
  2. Sieve with cloth.
  3. 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.
  4. If you use freshly grated coconut, put the grated coconut into the corn water.
  5. Press the water out, sieve using cloth to get a smooth texture.
  6. Pour in 150 cc of coconut corn milk into a pot. Put in agar agar powder, sugar, salt, pandan leaves.
  7. Keep stirring. Let it simmer.
  8. Take out the pandan leaves when it simmers.
  9. Pour into a pudding mold.
  10. Let it cool for 30 minutes. Put in the chiller at least 1 hour.
  11. Serve the pudding cold.
  12. Enjoy!

Serving

Gluten free corn pudding can be served on its own with vanilla milk sauce. You can also pair it with bubur Candil to make the dessert look more attractive.

Storage and Shelf Life

Keep this pudding in an airtight container to keep its freshness for up to 5 days. Serve it cold.

FAQs (Frequently Asked Questions)

Q: Can I use creamed corn instead of whole kernel corn?

A: Certainly! Creamed corn will provide a different texture, making the pudding slightly creamier. Always remember to adjust based on the consistency you desire.

Q: Can corn pudding be made in advance?

A: Absolutely. You can prepare the mixture a day in advance and store it in the refrigerator.

Q: I don’t have fresh corn. Can I substitute with frozen or canned?

A: 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.

Conclusion

Corn pudding is an easy-to-make dessert that’s both simple and delectable. Its versatility allows it to be served plain or paired with other desserts for an enhanced taste experience.

Another option to serve the corn pudding is with purple yam balls as purple yam dessert.

Other dessert that you might be interested in are:

If you like this recipe and make this on your own, please leave a comment below or tag me on my Instagram! I would really appreciate it!

sweet corn pudding

CORN PUDDING

Yield: 1 pudding pan
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 25 minutes

Corn pudding is a cool, refreshing dessert made with agar agar powder, suitable for a hot summer day. The mild sweetness from corn combined with coconut milk makes this dessert superb!

Ingredients

  • 3 sweet corn
  • 200 cc water
  • 200 cc coconut milk + 1000 cc water
  • 1200-1300 cc water
  • 2 pack agar-agar powder (@7 gr each)
  • 120 gr sugar
  • 2 pcs pandan leaves
  • 2 gr salt

Instructions

  1. Peel 3 corns. Put the corn kernels in a food processor with 200 cc water. Blend until smooth.
  2. Sieve with cloth.
  3. 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.
  4. If you use freshly grated coconut, put the grated coconut into the corn water.
  5. Press the water out, sieve using cloth to get a smooth texture.
  6. Pour in 150 cc of coconut corn milk into a pot. Put in agar agar powder, sugar, salt, pandan leaves.
  7. Keep stirring. Let it simmer.
  8. Take out the pandan leaves when it simmers.
  9. Pour into a pudding mold.
  10. Let it cool for 30 minutes. Put in the chiller at least 1 hour.
  11. Serve the pudding cold.
  12. Enjoy!

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