Tuesday, October 8, 2013

Nagasari Jagung (Corn Kuih)

I tried this recipe out the other day :  MiMi Bakery House: Kueh Jagung - Corn Cake. It's fabulously easy to make. Coconutty sweet and jelly-like.

Traditionally, it is made with banana but it can be modified easily using other ingredients like cendol (coconut milk jelly noodles) or jackfruit. In this recipe, sweet corn is used. 

Nagasari Jagung (Corn Kuih)
This kuih is typically wrapped in banana leaf but I didn't have any so I used a mould instead. I also substituted mung bean flour with corn flour.

My adventure in pictures:

1. Prepare moulds.
2. One can sweet corn, water drained.
3. Whisk corn flour (120g), sugar (150g), coconut milk(250ml) and water(750ml).
4. Cook on low heat. Stir continuously until it thickens. Add salt (
¼ tsp) and pandan leaf.


5. Oops, over-cooked it. Came out a lil uneven with lumps. So, I strained it.
6. Better consistency.
7. Drop corn into moulds. Pour mixture in. I did it in layers.
8. Chill in fridge for an hour plus or longer.



Slide Out From Jelly Mould

Nom Nom!

In Between

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9 comments:

  1. Replies
    1. Thanks, Kanak ~ easy to make ^.^

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  2. It really does look amazing, Sharon! It looks like a dessert, but you have sweetcorn in it - is it meant as savoury or sweet?

    ReplyDelete
    Replies
    1. Sweet, Abbe. As sweet as you ^.^

      Something we eat as a snack anytime of the day - breakfast, tea but yes, considered very much a dessert in your world...a little more about local kuihs here: http://en.wikipedia.org/wiki/Kuih

      Delete
  3. Replies
    1. Thanks. I would probably make this again ^.^

      Delete
  4. I like to go "nom nom nom"... seeing your creamy but light corn kuihs. Nice!!!

    Zoe

    ReplyDelete
    Replies
    1. Thank you for the compliment, Zoe ^.^

      Delete

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