180 g rice flour
90 g corn flour
8 tbsp custard powder
(sieve all together)
1 tsp salt
400 ml coconut cream
600 ml water
120 g sugar
3 pieces pandan leave – tied into a knot
1 can (425 g) Cream Sweet Corn
1 tsp vanilla essence
Grated white coconut (mixed with a pinch of salt)
1) Combine coconut cream with water, stir to mix well and add in flour mixture, sugar, salt and cream sweet corn . Stir and mix well, strain through a sieve and pour the mixture into a deep saucepan. Add in pandan leaves.
2) Bring to a boil while stirring constantly , add in vanilla and yellow coloring, continue to simmer until mixture slightly thickens. Discards pandan leaves.
3) Scoop mixture into greased mould of your choice or pour to a grease square pan. Steam over rapidly boiling water for about 40-50 minutes.
4) Allow to cool completely, remove from mould and serve with grated white coconut.