• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 300g canned cream-style sweet corn
  • From 1 grated coconut:
  • 200ml thick coconut milk
  • 800ml thin coconut milk
  • Combine and sift:
  • 100g plain flour
  • 150g rice flour
  • 325g tapioca flour
  • 75g Hoen Kwee flour
  • 550g castor sugar
  • 2 knotted pandan leaves
  • 800ml coconut milk from 1/2 a grated coconut
  • 3/4 tsp salt


  1. Lightly grease a 21cm square cake tin and place it in the steamer.
  2. Blend sweet corn with half the portion of thin coconut milk in a food processor. Strain.
  3. Combine the other portion of the thin coconut milk, thick coconut milk and sifted flours in a mixing bowl. Mix well then strain.
  4. Put sugar, pandan leaves, salt and coconut milk in a saucepan and bring to a gentle boil, stirring until sugar dissolves. Pour this syrup into the flour mixture and mix with a wooden spoon.
  5. Stir in the sweet corn mixture to blend. Divide batter into two equal portions. Leave one part uncoloured and add a tinge of yellow to the other.
  6. Pour 250ml of the uncoloured batter into the warm cake pan and steam over rapidly boiling water for 6 minutes.
  7. Measure 250ml of yellow batter and pour it over the colourless layer. Steam for 6 minutes.
  8. Repeat procedure, alternating uncoloured and coloured layers until batter is used up. Remove cooked kuih from steamer. When cool, cut into slices.

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