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Ingredients :
- 400 gm creamy sweet corn (罐頭碎玉米粒 400克)
- 150 gm sugar (糖 150克)
- 100 gm custard powder (蛋黃粉 100克)
- 20 gm corn flour (玉米粉 20克)
- 400 gm coconut milk (椰漿 400克)
- 600 gm water (水 600克)
- 5 pieces pandan leaf (香蘭葉 5片)
Directions :
- Place the corn flour and sugar into the bowl, add in coconut milk to become evenly batters. (將玉米粉和糖放在鍋子，加入椰漿攪拌均勻成麵糊)
- Add in water, creamy sweet corn and pandan leaf and mix evenly. (加入水、罐頭碎玉米粒、香蘭葉拌勻)
- On medium baking temperature, while boil agitation well in order to avoid the base falls burnt. (開中火，一邊煮一遍攪拌，以免底部焦掉)
- Boils till cook then changes the small flame and continue to boil for 10 minutes, till batters thick. (煮至滾改小火繼續煮10分鐘左右，至麵糊濃稠)
- Pours into mold immediately, put to coolling (離火，馬上倒入模子內，放涼后凝固，冷藏后食用更佳)
This entry was posted
on Tuesday, May 12, 2009
and is filed under
Recipes : Kuih Muih
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