Hoen Kwe & Cream-Style Sweet Corn (Sweet Corn Custard) 玉米糕
Recipe Source : Ellice Handy's recipes featured in "Female Cookbook"
1/2 cup green pea flour (Hoen Kwe flour)
3 1/2 cups coconut milk ( squeeze from 1 grated coconut )
1/2 cup sugar
1 cup cream-style sweet corn
a pinch of salt
I used this brand of flour
Cream-style sweet corn
1. In a saucepan mix coconut milk, Hoen kwe flour, sugar and salt until smooth.
2. Cook over a low heat, stirring until the mixture thickens and boils and begins to shine.
3. Add the cup of sweet corn, stir well and pour mixture into a square tin, which is not too deep.
4. When mixture has set, refrigerate for about half an hour before cutting into squares or rectangular pieces.
Waiting for the custard to set
A great tasting dessert.
I am submitting this post to Esther of Copycake Kitchen
This event is linked to Little Thumbs Up organised by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY