Corn Layer

  • 140g rice flour
  • 40g corn flour
  • 45g custard powder
  • 190g sugar
  • 180g creamy corn
  • 550ml coconut milk
  • ½ tsp salt
  • 40ml Double Lion Flavoured Concentrate Sweet Corn
Pandan Layer

  • 360ml coconut milk
  • 160ml water
  • ½ tsp Double Lion Flavoured Concentrate Pandan
  • 100g corn flour
  • 15g tapioca starch
  • 100g sugar
  • ½ tsp salt


Corn Layer

  1. Mix all dry ingredients in a bowl, then add in coconut milk and mix well.
  2. Sieve the mixture to remove any lumps.
  3. Add in the creamy corn and Double Lion Flavoured Concentrate Corn. Mix well
  4. Lightly grease a 7-inch square tin with oil. Pour in the mixture.
  5. Steam for 20 minutes.

Tips: Wipe the wok cover every 10 minutes to prevent water from dripping onto the kuih.

Pandan Layer

  1. Mix all wet ingredients in a bowl.
  2. Combine all dry ingredients in a separate bowl
  3. Whisk together the wet and dry ingredients.
  4. Strain mixture to remove any lumps.
  5. Slowly pour the mixture over the steamed bottom layer.
  6. Steam for 25 minutes.
  7. Let it cool for 4 hours before serving.