Cooking Time: 1 hour
Serving: 12

Upper Layer
  • 30gm Rice Flour
  • 30gm Corn Starch
  • 50ml Water
  • 250ml Ayam Brand Coconut Milk Superlight
  • 2 piece Pandan leaves
  • ¼ tsp salt

Bottom Layer
  • 300gm Ayam Brand Whole Kernel Corn In Water
  • 250ml Ayam Brand Coconut Milk Superlight
  • 100gm Granulated Sugar
  • 50gm Corn Starch
  • ½ teaspoon Vanilla Essence
  • ½ teaspoon Salt 

Bottom Layer
  1. Blend corn and coconut milk until smooth, filter.
  2. Mix with sugar, corn starch and vanilla until smooth
  3. Pour ¾ mixture into a special heated mould/pan greased with cooking oil.
  4. Steam for +/- 10 minutes.
Top layer
  1. Heat coconut milk with pandan leaves over low heat until boiling
  2. In a bowl, mix all the ingredients and filter it
  3. Pour mixture into mold
  4. Continue steaming for 20 minutes until cooked through
  5. Let it cool first before removing it from the mold