This is one of the easiest kuih kuih to make.Basically all you need is like 3 main items and take less than 15mins to prepare but a bit of the waiting time to cool it off. Whenever I passed by Bengawan solo when I was in Singapore, this is one of the kuih i will consider to buy but with the price they are charging, I will go for others. After been here for 6 years, I finally get to taste it again. Thanks to Cindy for making it and after taking the recipe off her, this has been my favorite making kuih before exploring other kuih kuih.
- 1 Can Corn Kennels
- 1 Pack Mung bean flour(hoon kwee)
- 1 Can Coconut cream
- 1 Can Water
- 3/4tsp Salt
- 200 gms Sugar
- 1 Pack Banana Leave
- 2 Pandan leaves
- Boil banana leave to soften the leave and wash the leave
- Mix the coconut cream with the water.
- Pour the mung bean flour into a pot with 1 cup of coconut mixture and salt.
- Mix it well and set it aside
- Pour the remaining coconut mixture into another pot with the sugar and pandan leaves.
- Dissolve the sugar and keep stirring till it almost boiling.
- Pour in the flour mixture slowly and kept stirring it.
- Finally add in the corn kennel without the water.
- Leave it to boil and stir it occasionally till it cannot get any thicken.
- Scoop it on the leaf and fold it to shape.
- Allow it to cool and then put it in the fridge to chill it.
- Best eaten when chill.
1 comments:
Thanks for the recipe! I made this in London and it turned out great :)
http://ricecookergeneration.com/2011/10/jagung-corn-kuih/
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