Kueh Jagung - Corn Cake

These Kueh Jagung had been a all time favourite since I was young. I always love to buy them from BengawanSolo...

I was at a bookshop and I came across this Kueh Jagung recipe and I decided to try it... Plus for this month Aspiring Bakers' Theme is "Traditional Kueh". All the more it gives me the reason why I should start trying to make these kueh kueh myself...:-p

KUEH JAGUNG

I wasn't able to find any banana leaves from the wet market, so no choice, I use my mini tart moulds for the kueh jagung.

I asked my hubby & my helper to try the kueh jagung to see if it was nice as I do not have glutinous rice flour as called from the original recipe, I replace that with rice flour instead.

Not too bad... Even my girlfriend who came over, tried it and said it was nice.

Whereas for me, I thought it was just 50-50... :-p ,

Individual taste perhaps???

Let me know yours....:))

Ok, here is the recipe:

I use the mini tart moulds, about 4cm in diameter, can make up to 12 mini one and 3 bigger ones of about 5cm in diameter.

Ingredients:

1 can sweet corn (drained)

120g mung bean flour (I use green bean flour)

250ml coconut milk

150g sugar

750ml water

1/4 tsp salt

banana leaves for wrapping

(I omit this as I couldn't find the banana leaves. I use pandan leaves instead)

Method:

1. In a pot, mix the mung bean flour, sugar, coconut milk, water and whisk it lightly till dissolved, well combined and smooth.

2. Cook at a low heat and stir contionusly till it thickens. Add salt. (I add the pandan leaves for the fragrant)

3. Put 1 tbsp of corn on a banana leaf, then pour in abt 3tbsp of the flour mixture.

(I use the mini tart moulds instead)

4. Wrap the banana leaf and chill in the fridge for an hour. Ready to serve.

Have fun in trying out this simple recipe:))

I will be submitting this to : Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker