Ingredients

• 450 - 500g sweet corn kernels

• 480ml whole milk

• 100g sugar

• Ground cinnamon, for garnish

Directions

1. Put the corn and milk into a blender and blend into a smooth paste.

2. Strain through a cheesecloth or fine sieve to extract as much corn milk as possible.

3. Pour the corn milk into a pot, add sugar, and heat over medium heat, stirring continuously.

4. Cook for about 15–20 minutes until thickened. If it's still too thin, add a little cornstarch mixed with water.

5. Divide into small bowls. Serve hot, or refrigerate and sprinkle with cinnamon powder before serving.