Cream Corn Jelly

I was in the 'craving' mood this morning to make dessert. So, while browsing the cabinet, I noticed the recently purchased can of cream sweet corn, two packets of Konnyaku Jelly powder and a small packet of coconut milk, I recalled that there was a receipe that 'inspired' the purchases. Bingo, its from Aunty Yochana's blogsite and reading through the steps, it does seem easy to follow, even for an amateur like me.

However, I had reduced the amount of coconut milk and cut down the sugar as my siblings and myself are 'sometimes' ( and i mean sometimes) calculating the intakes of the calories, sugar etc.

So there I was this late morning, for a change, with boiling pot of water and using the spoon, stirring, mixing and viola, after 20 mins of prep work, after one hour and half hours of set and chill, this was my end product of Cream Sweet Corn Jelly from a long curvy based tin.

One commented :"hmmm... as good as bengawan solo.", another commented :" texture not smooth.". My take, it can be better and it should be better next round. However, we did concur with the level of sweetness which was just right, and we love eating corn, the natural sweetness and the crunch with every bite. yumz.

Credit goes to Aunty Yochana for the receipe.

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