Recipe Description
Welcome, Kuali Bakers! This time, we are showcasing all the incredible ‘Kuih-muih’ submissions here!
To enter our giveaway, all you need to do is serve up your best ‘kuih-muih’ using Anchor Extra Yield Cooking Cream, which can be used as a substitute for coconut milk. Read our full instructions here to win!
This recipe is courtesy of Eunice Chaw for “Show us your ‘In-Kuih-dible’ Creations!” Contest.
“In-Kuih-dible is simply irresistible. It reminded me during our Kemahiran Hidup class where we made Steamed Corn Kuih. But this time, I am making a healthier version of this kuih. I substituted santan with Anchor Extra Yield Cooking Cream. The taste makes no difference, in fact tastier”
This recipe is best with
Recipe Ingredient
- Cream Corn Layer (Bottom)
- 300g cream corn
- 250ml Anchor UHT Extra Yield Cooking Cream
- 80g granulated sugar
- 50g cornflour
- ½ tsp vanilla essence
- ½ tsp salt
- White Layer (Top)
- 30g rice flour
- 35g corn starch
- 50ml water
- 250ml Anchor UHT Extra Yield Cooking Cream
- 2 pieces pandan leaves
- 1/4tsp salt
Instructions
- Blend cream corn and Anchor Extra Yield Cooking Cream until smooth. Mix with sugar, cornflour, salt and vanilla essence. Mix well. Pour mixture till 3/4 of the greased heat-proof cups. Steam for about 10 mediums on high heat.
- Heat Anchor Extra Yield Cooking Cream with Pandan leaves in low heat till slightly boiling. Remove Pandan leaves. Add all the tops layers ingredients into Cream mixture. Mix well. Sieve. Pour mixture over the top of corn layer. Steam for 20 minutes until well cook. Remove from pan. Let it cool before removing from the cup
Cream Corn Layer (Bottom)
White Layer (Top)
