Corn Layer
INGREDIENTS
- 40ml Double Lion Flavoured Concentrate Sweet Corn (Jagung)
- 140g Rice Flour
- 40g Corn Flour
- 45g Custard Powder
- 190g Sugar
- 180g Creamy Corn
- 550ml Coconut Milk
- ½ tsp Salt
METHOD
- Mix all dry ingredients in a bowl, then add in coconut milk and mix well.
- Sieve the mixture to remove any lumps.
- Add in the creamy corn and Double Lion Flavoured Concentrate Corn. Mix well
- Lightly grease a 7-inch square tin with oil. Pour in the mixture.
- Steam for 20 minutes.
Tips: Wipe the wok cover every 10 minutes to prevent water from dripping onto the kuih.
Pandan Layer
INGREDIENTS
- ½ tsp Double Lion Flavoured Concentrate Pandan
- 360ml Coconut Milk
- 160ml Water
- 100g Corn Flour
- 15g Tapioca Starch
- 100g Sugar
- ½ tsp Salt
METHOD
- Mix all wet ingredients in a bowl.
- Combine all dry ingredients in a separate bowl
- Whisk together the wet and dry ingredients.
- Strain mixture to remove any lumps.
- Slowly pour the mixture over the steamed bottom layer.
- Steam for 25 minutes.
- Let it cool for 4 hours before serving.
