Sweet Corn Custard Kueh - 粟米卡仕达糕

Sweet Corn Custard Kueh is a very popular Malaysian and Singaporean dessert, which is so easy to make, that even a first-timer would hardly fail. No instant mixed used. No complicated recipe here. I strongly recommend you to try it out, it only takes up 15 minutes excluding chilling time to make. This sweet dessert also serves as a cooling treat during the hot weather. You have to serve it chilled!
 
Trust me, you won’t stop having just one piece of this light-feeling, silky smooth and aromatic pudding. I love it so much and I hope you will love it too!

... And most of all, have fun!
 
 
~ Sweet Corn Custard Kueh ~
 
Ingredients:
200 g custard powder
1/2 tsp salt
90 g castor sugar
400 g coconut milk
260 g water
1 canned of cream style sweet corn
 
Methods:
1. Mix coconut milk with salt and sugar. 
2. Add in water, custard powder and mix well.
3. Add in the cream style sweet corn.
4. Cook over low heat and stir continuously until the batter is slightly thick.
5. Pour into a greased tin / mould and level it.
6. Chill the batter after it is cooled.
7. Served it chilled.

 
 
 
 
    Tuesday, 16th September 2014
 

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