Kueh Jagung
Level
easy
Cooking
10 min
Preparation
15 min
Ingredients
Servings
3
Corn Kernels | 120 g |
Banana Leaf or another mould of your preference, optional | |
| Mixture A | |
Corn Flour | 45 g |
Water | 100 ml |
| Mixture B | |
Coconut Cream | 200 ml |
Sugar | 110 g |
Pandan Leaf knotted, optional | 1 |
Water | 200 ml |
| For Garnish | |
Corn Kernels | |
Desiccated Coconut |
How to cook
Prepare banana leaves
- Cut the banana leaves into rectangular sizes.
- Wash and boil to soften the leaves.
Start cooking
- In a bowl, mix cornflour and water (mixture A) till smooth. Set aside.
- In a saucepan, bring (mixture B) to a boil until sugar is dissolved.
- Slowly pour in cornflour and water mixture (A) and stir constantly until the mixture thickens.
- Remove from heat and stir in the corn kernels.
- While the mixture is still warm, spread 2 tbsp of corn mixture onto each banana leaf.
- Work quickly as it will harden as it cools. You can heat the saucepan over medium-low heat to keep it warm.
- Refrigerate for 10 mins or until set.
- Garnish with more corn or shredded coconut to your preference.
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