Kueh Jagung

Serving 3 pax
Preparation Time 15 mins
Skill Easy

120g Corn Kernels
Banana Leaf* (or another mould of your preference, optional)

Mixture A:

45g Corn Flour
100ml Water

Mixture B:

200ml Coconut Cream
110g Sugar
200ml Water
1 Small Pandan Leaf (knotted, optional)

For Garnish:

Corn Kernels
Shredded Coconut (desiccated coconut works well too)

*Available at your nearest FairPrice store

  1. Mix all of Mixture A’s ingredients in a bowl. Set aside.
  2. Mix all ingredients for Mixture B in a small saucepan and heat over medium-low heat until the sugar is completely dissolved (approx. 5 mins).
  3. Increase the heat to medium-high for a strong simmer. Remove pandan, if applicable.
  4. Add Mixture A into the saucepan and stir constantly until it starts to thicken (approx. 3 mins). Remove from heat and stir in the corn kernels.
  5. While the mixture is still warm, spread 2 tbsp onto your banana leaf or mould. Work quickly as it will harden as it cools. You can heat the saucepan over medium-low heat to keep it warm.
  6. Refrigerate for 10 mins or until set. Garnish with more corn or shredded coconut to your own preference.

*This is the first recipe of a 3-part series: 1 Ingredient, 3 Kueh. Find the other two recipes here: Kueh Dadar Crepe Cake & Pulut Hitam Panna Cotta.

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