Layered Sweet Corn Kuih


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


Lightly grease a 21cm square cake tin and place it in the steamer.

Blend sweet corn with half the portion of thin coconut milk in a food processor. Strain.

Combine the other portion of the thin coconut milk, thick coconut milk and sifted flours in a mixing bowl. Mix well then strain.

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.

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.

Pour 250ml of the uncoloured batter into the warm cake pan and steam over rapidly boiling water for 6 minutes.

Measure 250ml of yellow batter and pour it over the colourless layer. Steam for 6 minutes.

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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