Corn Cake 玉蜀黍糕

 

 

材料

* 400 gm creamy sweet corn (罐頭甜玉米粒 400克)
* 150 gm sugar (糖 150克)
* 400 gm Dapur Desa Coconut Milk (帝莎浓椰漿 400克)
* 100 gm Dapur Desa Custard Powder (帝莎蛋黃粉 100克)
* 20 gm Corn Starch (玉米粉 20克)
* 600 gm water (水 600克)
* 5 pieces pandan leaf (香蘭葉 5片)

Method / 做法:

1.Place the corn flour and sugar into the bowl, add in coconut milk to become evenly batters.
將蛋黃粉、玉米粉和糖放在鍋子,加入椰漿攪拌均勻成麵糊。

2.Add in water, creamy sweet corn and pandan leaf and mix evenly.
加入水、罐頭甜玉米粒、香蘭葉拌勻。

3.On medium baking temperature, while boil agitation well in order to avoid the base falls burnt.
開中火,一邊煮一遍攪拌,以免底部焦掉。

4.Boils till cook then changes the small flame and continue to boil for 10 minutes, till batters thick.
煮至滾改小火繼續煮10分鐘左右,至麵糊濃稠。

5.Pours into mold immediately, put to coolling
離火,馬上倒入模子內,放涼后凝固,冷藏后食用更佳。

 

 

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