Traditionally, it is made with banana but it can be modified easily using other ingredients like cendol (coconut milk jelly noodles) or jackfruit. In this recipe, sweet corn is used.
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| Nagasari Jagung (Corn Kuih) |
My adventure in pictures:
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| 1. Prepare moulds. 2. One can sweet corn, water drained. 3. Whisk corn flour (120g), sugar (150g), coconut milk(250ml) and water(750ml). 4. Cook on low heat. Stir continuously until it thickens. Add salt (¼ tsp) and pandan leaf. |
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| 5. Oops, over-cooked it. Came out a lil uneven with lumps. So, I strained it. 6. Better consistency. 7. Drop corn into moulds. Pour mixture in. I did it in layers. 8. Chill in fridge for an hour plus or longer. |
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| Slide Out From Jelly Mould |
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| Nom Nom! |
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| In Between |
These look fabulous!!!
ReplyDeleteThanks, Kanak ~ easy to make ^.^
DeleteIt really does look amazing, Sharon! It looks like a dessert, but you have sweetcorn in it - is it meant as savoury or sweet?
ReplyDeleteSweet, Abbe. As sweet as you ^.^
DeleteSomething we eat as a snack anytime of the day - breakfast, tea but yes, considered very much a dessert in your world...a little more about local kuihs here: http://en.wikipedia.org/wiki/Kuih
Thats a great idea!!
ReplyDeleteThanks. I would probably make this again ^.^
DeleteI like to go "nom nom nom"... seeing your creamy but light corn kuihs. Nice!!!
ReplyDeleteZoe
Thank you for the compliment, Zoe ^.^
Deleteyummy
ReplyDeleteMY-Emily