原料

• 400 gm creamy sweet corn (罐頭碎玉米粒 400克) 150 gm sugar (糖 150克) 100 gm custard powder (蛋黃粉 100克) 20 gm corn flour (玉米粉 20克) 400 gm coconut milk (椰漿 400克) 600 gm water (水 600克) 5 pieces pandan leaf (香蘭葉 5片)

步驟

Directions ： 1. Place the corn flour and sugar into the bowl， add in coconut milk to become evenly batters. (將玉米粉和糖放在鍋子，加入椰漿攪拌均勻成麵糊) 2. Add in water， creamy sweet corn and pandan leaf and mix evenly. (加入水、罐頭碎玉米粒、香蘭葉拌勻) 3. On medium baking temperature， while boil agitation well in order to avoid the base falls burnt. (開中火，一邊煮一遍攪拌，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. (煮至滾改小火繼續煮10分鐘左右，至麵糊濃稠) 5. Pours into mold immediately， put to coolling (離火，馬上倒入模子內，放涼後凝固，冷藏後食用更佳)