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.
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| 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:
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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. |
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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.
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| Slide Out From Jelly Mould |
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| Nom Nom! |
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| In Between |
