Corn Kuih (Pudding Kastard Jagung) 粟米糕

recipe adapted from Home Sweet Home


Ingredients:

1 can creamed corn (400g)
1 cup custard powder
3 cups water
3/4 cup  sugar
1 1/2 cup coconut cream


Method:

1.  Mix all ingredients in a pot and stir until there are no lumps.

2. Place the pot on the stove and let it boil on low fire, stirring it all the time to prevent it  
    from sticking to the bottom.

3. The mixture will slowly thicken.

4. Stir until the mixture is very thick.  Remove from the fire and  pour it into a baking tin.

5. Remove and let it cool down completely before refrigerating it.

6. Cut it only when it is completely cool and after you refrigerate it for at least 3  to 4 hours.
 


粟米糕食谱

粟米罐头1罐
蛋黄粉1杯
糖 3/4 杯
椰浆1 1/2 杯
水3 杯


做法：

1. 将蛋黄粉、玉米粉和糖放在锅子，加入椰浆（鲜奶）拌均匀成面糊。

2. 加入水，罐头甜玉米粒

3. 开中火，一边煮一边撹拌，以免底部焦掉。

4. 煮至滚改小火继续煮10分钟左右，至面糊更浓稠带纹路。

5. 离火，马上倒入抹了油的模子内，放凉后凝固，冷藏3~4小时后食用更佳。

*喜欢口感带硬点，可以把水的份量自行减少。









Bahan:-
1 cawan tepung kastad
1 1/2 cawan jagung manis (dalam tin)
3/4 cawan gula
3 cawan air
1 1/2 cawan susu cair ( fresh milk)

Cara Membuat:-
Campurkan kesemua bahan dalam periuk/casserol dan kacau mesra. Kemudian letak di atas api perlahan dan kacau hingga adunan pekat dan berkilat. Angkat dan tuangkan di dalam loyang kesukaan/acuan kecil. Sejukkan.