古早味玉米糕 Traditional Corn Kuih

古早味玉米糕

Traditional Corn Kuih

口感像布丁般軟糯，冰涼香甜。

Soft and creamy texture, served chilled and refreshing.

材料

蛋黃粉 120克

玉米粉 20克

細砂糖 120克

鹽巴 2克

濃椰漿 250毫升

清水 750毫升

罐頭玉米粒 400克

斑蘭葉 3片

Ingredients

Custard Powder 120g

Cornstarch 20g

Sugar 120g

Salt 2g

Coconut Milk 250ml

Water 750ml

Sweet Corn 400g

Pandan Leaves 3 leaves

製作步驟 Steps

混合乾粉與液體並過篩。

Mix dry ingredients with liquids and strain.

加入斑蘭葉，中小火不停攪拌至濃稠。

Add pandan leaves, stir over medium-low heat until thick.

關火，倒入玉米粒攪勻。

Turn off heat, stir in sweet corn.

倒入模具，冷藏4小時至凝固。

Pour into mold, chill 4 hours to set.

貼心提示 Tips

* 加熱時務必全程不停攪拌，防止底部焦糊。

Must keep stirring during heating to prevent burning.

* 必須煮至非常濃稠的漿糊狀，冷藏後才能順利凝固切塊。

Must cook until thick paste state to ensure proper setting.