原料

• 400 gm creamy sweet corn (罐头碎玉米粒 400克) 150 gm sugar (糖 150克) 100 gm custard powder (蛋黄粉 100克) 20 gm corn flour (玉米粉 20克) 400 gm coconut milk (椰浆 400克) 600 gm water (水 600克) 5 pieces pandan leaf (香兰叶 5片)

步骤

Directions ： 1. Place the corn flour and sugar into the bowl， add in coconut milk to become evenly batters. (将玉米粉和糖放在锅子，加入椰浆搅拌均匀成面糊) 2. Add in water， creamy sweet corn and pandan leaf and mix evenly. (加入水、罐头碎玉米粒、香兰叶拌匀) 3. On medium baking temperature， while boil agitation well in order to avoid the base falls burnt. (开中火，一边煮一遍搅拌，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. (煮至滚改小火继续煮10分钟左右，至面糊浓稠) 5. Pours into mold immediately， put to coolling (离火，马上倒入模子内，放凉后凝固，冷藏后食用更佳)