• 食谱 Recipe:
  • 400ml Coconut milk 椰浆
  • 100g Custard Powder 蛋黄粉
  • 90g 砂糖 Sugar
  • 20g Corn Flour 玉米粉
  • 420g Creamy Sweet Corn 罐头甜玉米碎
  • 400ml Water 清水
  • 4pcs Pandan Leaf 香兰叶

每逢周末我都会与夫家一家人晚餐

因为周末大家都没工作

也可以趁此机会一家聚在一起晚餐

通常都是家婆掌厨

我呢就偶尔客串小厨而已

不过呢饭后甜点都是我操刀的哦

因为大家都很爱甜点

所以每逢周末来临我就会想想要煮什么甜点或糖水

由于家里人多啊7个大人加小Man

因此不会担心吃不完的现象 ^^

之前分享过黄金玉米糕

两者味道有点像不过口感就大不同

一个需要用到燕菜粉,这次这个是使用蛋黄粉来凝固的

所以口感像软布丁

冷藏后食用还不错的一道饭后甜点哦 ^^

感谢缘分的密秘城堡所分享的食谱

做法 Steps:

1. Add in corn flour, custard powder, sugar, coconut milk and water into a pot and mixed well till it well combined.

倒入玉米粉,蛋黄粉,砂糖,椰浆及水在锅内然后混合均匀。

2. Add in creamy sweet corn and pandan leaf, mixed well.

加入罐头玉米碎及香兰叶拌均匀。

3. Cook with medium heat and keep stirring till it is boil then change to low heat and keep stirring untill it thicken. It tooks about 10mins.

以中火煮至滚,必须不停搅拌避免焦底。 待滚后转小火继续煮至浓稠。大概10分钟。

kuih jagung

4. Pour it into silicone mould and leave it to cold down completely before keep refridgerated for at least 3hours. Serve Chilled is ideal.

倒入silicone 模具待完全冷却后冷藏3小时才食用为佳。

kuih jagung1

Jenny’s 温馨提醒/ Tips:

The texture of this kuih jagung is like soft pudding to me therefore I will recommend to use individual silicone mould for easy demould and serving. Apart from that, custard powder use as settling agent here therefore must ensure the mixture cook until thicken before remove from heat.

如我所提到的口感像软布丁因此我建议使用独立软胶模silicone mould 来装入玉米糕,因为比较容易脱模。另外,此食谱中蛋黄粉是用来凝固的所以必须确保煮至浓稠才离火哦。

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