While i was searching for some corn recipe ideas to take part in the Little Thumbs Up event, i came across this kuih bingka jagung in several sites. To my non asian friends, kuih is a term that we use to relate to our local cakes, mostly steamed but do have baked ones too like this kuih bingka. I do like eating kuih bingka, well actually i enjoy eating all types of kuih but never tried kuih bingka that comes in corn or jagung flavour. I set my mind to make this. Of course another factor that interest me to try was that it is so easy to make. Just put in all the ingredients into the blender and grrrr..grrr..grrrr.. and it's all ready to be baked! Yay! Easy! I have also made this kuih twice in the past week and was referring to a few recipes ..the first time i did that i didnt blend the creamy corn together with the rest..although it was still good but the kuih was full of holes due to the corn kernels in the kuih. It is up to you whether you want to eat the whole corn kernels or not but i think blending it together makes the appearance better. This is a nice kuih and full of jagung/corn flavour.
Recipe ( with some reference from hana memories )
3tbsp custard powder
350ml coconut milk
1 can creamy corn ( CREAM STYLE )
1. Lined a 8" x8 " with banana leaves and preheat oven to 170C
2.Put all the ingredients above into a blender and blend till all mixed well.
3. Pour the batter into the prepared tin and bake in the preheated oven for 50-60mins. Set the oven to upper grill at 220C and grill for about 5 mins. Remove and let cool before cutting.
You can reduce the sugar amount to 70gm-80gm if you prefer less sweet but i think the above is good for me for a kuih.
This post is linked to the event Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Esther of Copycake Kitchen with the theme " Corn"