In a saucepan: Add in the measured Sugar & mix it well over the low-medium flame until it melts & dissolves completely without any lumps in it, at all 👇🏻

Then, add in the measured milk to it- in 2 batches while stirring continuously & vigorously with one hand & pouring in the rest, with the other 👇🏻

Once it’s completely dissolved & well combined altogether- Add in the cut up Pandan Leaves to it for an additionally enhanced flavourful tastes in it & let it come to a rolling boil 👇🏻

Ensure, that therein are no lumps to it & it gives out a completely smooth & even texture to it- Now, add in the measured milk powder to this mixture, very slowly & gently with one hand & stirring vigorously & continuously with the other one until it’s all nicely combined & well blended

Time to add in the Sweetcorn Purée to it & mix everything well together until nicely combined and well blended & also, in goes the reserved boiled Sweetcorn Kernels, set aside initially before puréeing the rest- Give it all a good mix over the medium-low flame until the entire mixture thickens quite substantially

In goes the Custard Powder & giving it a quick smooth mix- Add in the cornstarch slurry to it as well-
A final good mix to the entire mixture now maintaining the slow/moderate flame all along the entire process of cooking this- Turn off the flame, discard the entire Pandan Leaves added into it since the entire cooking process- Time now, to pour this prepared mixture into a pre-lined baking dish (greased)

Tap it out & smoothen out its top to form an evenly smooth textured look- Allow it to cool down completely in the refrigerator for at least, 3-4 hrs time or overnight is best before slicing it into palatable pieces, as per your own choice & in your desired shapes & sizes- Post the given time frame, de-mould & slice it out accordingly & dish out, as you wish

ENJOY...

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