Steamed Sweet Corn Cake (Jagung Kuih)
A modern variation of Nyonya kuih that is full of flavour and perfect for breakfast, as a snack or dessert.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 100 g rice flour
- 50 g tapioca starch
- 1/4 tsp salt
- 3 tbsp agave syrup
- 75 g sweet corn kernels
- 200 g sweet corn kernels
- 250 ml coconut milk
- 300 ml water
- 3 fresh or frozen pandan leaves (tie into knots)
- Some steamed sweet corn kernels
Instructions
- 1
Add all the sweet corn kernels and coconut milk into a Nutribullet or food processor and blend until smooth.
- 2
Add all the pandan leaves and water to a small pot.
- 3
Cover with lid and bring to a boil. Then simmer on low for 15 minutes. Set Aside 200ml.
- 4
Roughly blend the 75g (2.6oz) sweet corn kernels in a food processor.
- 5
Mix all the dry ingredients in a large bowl, whisk and mix well.
- 6
Add the wet ingredients, 200ml pandan mixture and sweet corn mixture to the dry ingredients. Whisk all the ingredients together until well combined.
- 7
Pour the mixture into an 8 inch shallow cake pan.
- 8
Heat up a large wok half filled with water and place a steaming rack in the wok.
- 9
Put the cake pan onto the steaming rack, cover with lid and steam for 25 minutes on high heat. Ensure that there is enough water in the wok.
- 10
Cool completely before cutting. For best results, refrigerate for few hours or overnight before slicing.