Pandan Pudding with Coconut

• 1/4 cup mung bean flour
• 1/4 cup corn flour
• 3/4 cup sugar
• 2 drops of pandan essence mixed with 2 cups of water
• 1/4 cup sweet canned corn
• 2 cups coconut cream
• 1/4 cup corn flour
• 1 tablespoon mung bean flour
• 1/4 teaspoon salt
• 1/4 cup sugar

1. Mix mung bean flour, corn flour, sugar, pandan water in a bowl.
   
   
2. Bring the ingredients to just a boil in a wok over low heat, stirring until it thickens.
   
   
3. Remove from heat and pour into individual ramekins. Set aside.
   
   
4. Next, clean the same wok and place over low heat.
   
   
5. In a bowl, mix sweet canned corn, coconut cream, corn flour, mung bean flour, salt and sugar until well combined.
   
   
6. Taste, add more sugar if needed. Slowly pour into the wok and stir continuously until the mixture thickens over low heat.
   
   
7. Add the topping to each ramekin, filling it until three quarter full.
   
   
8. Allow to cool at room temperature.