green tea sweet corn custard

Have you heard of people who say that they do not eat fish but they eat fish ball? Well, I do not eat corn (*) but I do eat pop corn and sweet corn custard.

(* When I was about thirteen years old, my family and I went abroad for a vacation. When we were there, we ate steamed corn on the cob which we bought from a road-side stall. I ended up with diarrhoea that lasted an entire week. Ever since then, I have not been able to withstand the smell of steamed corn on the cob and I do not eat it anymore.)

Recently, I made some sweet corn custard for a dinner at our home. As the theme of the dinner was Japanese, I decided to make green tea sweet corn custard.

Matcha is a fine green tea powder which can be used to brew hot green tea. It can also be used as a food dye or as an ingredient in food such as green tea ice cream.

Ingredients

2 tbsp white agar agar powder

100g sugar

1 tbsp matcha (green tea powder)

600 ml water

pinch of salt

2 cups creamed corn

1 cup custard powder, mixed with 200 ml water

400 ml coconut milk

Method

1. Mix the agar agar powder, sugar and matcha in a bowl. Set aside.

2. In a pot, boil 600 ml water. Add the salt and agar agar mix. Stir constantly until the agar agar, sugar and matcha are dissolved and the mixture is smooth.

3. Add the creamed corn and mix well.

4. Mix the custard powder with 200 ml water and add to the coconut milk.

5. Add the coconut milk mixture to the corn mixture. Stir constantly until the mixture has thickened. Continue to stir for about 5 more minutes.

6. When the custard powder has cooked, turn off the heat and pour the custard into jelly moulds. Let the custard cool a little before you place the jelly moulds in the refrigerator to set the custard.

Tips

1. The custard hardens quite fast when you take it off the heat, so you will need to have quick hands when you are pouring the custard into jelly moulds.

2. I use jelly moulds that are used for konnyaku jelly.

3. If this is the first time that you are attempting this recipe, instead of using jelly moulds (which will take some time and the custard may start to harden in the meantime), you may want to pour the entire custard into a baking pan or an ice-cream container. When the custard has set, you can cut the custard for consumption.