Recipe Ingredient
- Bottom layer:
- 300g Ayam Brand Whole Kernel Corn in Water
- 250ml Ayam Brand Coconut Milk
- 100g granulated sugar
- 50g corn starch
- ½ tsp vanilla essence
- ½ tsp salt
- Top layer:
- 30g rice flour
- 30g corn starch
- 50ml water
- 250ml Ayam Brand Coconut Milk
- 2 pieces pandan leaves
- ¼ tsp salt
Instructions
- Bottom layer: Blend corn and coconut milk until smooth, filter. Mix with sugar, corn starch and vanilla until smooth. Pour ¾ mixture into small greased heat-proof cups (a special mould is actually used for these). Steam for about 10 minutes.
- Top layer: Heat coconut milk with pandan leaves on low hear until boiling. In a bowl, mix all the ingredients well and sieve. Pour mixture over the bottom layer to the top of the cups. Continue steaming for 20 minutes until well cooked. Let it cool before removing from pan. Ready to serve.
- For decoration, corn may be added on top of the cake five minutes before it is well cooked.
- This recipe is courtesy of Ayam Brand.
