|
Ingredients: |
|
Materials |
Quantity |
|
|
Sweet Corn Layer |
|
|
A |
agar-agar powder |
4 teaspoons |
|
|
castor sugar |
80 g |
|
|
2nd coconut milk |
300 ml |
|
|
salt |
¼ teaspoon |
|
B |
1st coconut milk |
100 ml |
|
|
sweet corn |
200 g (cream
style) |
|
|
yellow coloring |
few drops |
|
|
Pandan Layer |
|
|
C |
agar-agar powder |
2 teaspoons |
|
|
castor sugar |
60 g |
|
|
2nd coconut milk |
350 ml |
|
|
pandan juice |
20 g |
|
|
salt |
¼ teaspoon |
|
D |
1st coconut milk |
100 ml |
|
|
flour |
1 teaspoon |
|
|
pandan paste /green
coloring |
few drops |
|
Method: |
Step
1:
|
Cook 'A'
and mix in 'B' cook for a
while and stir in cooked sago, divide into 2 portions. |
Step 2:
|
Cook 'C'
pour in 'D' cook
slightly thick, stir in cooked sago, divide into 2 portions. |
Step 3:
|
Pour 1st portion of
'A' mixture into half moon
mould, let it half set. Pour 1st portion of 'B' mixture,
following 2nd 'A' mixture
and 2nd 'B' mixture, let it
set and serve. |
Step 4:
|
|
Step 5:
|
|
Step 6:
|
|
|
