Corn Cake
Image credit : mykitchen101en
Ingredients
- 100 g Sugar
- 750 ml Water
- 200 g Coconut milk
- 150 g Custard powder
- 1 can Sweet corn (425g)
Instructions
- Slowly pour coconut milk into the custard powder, mix well, and set aside.
- Boil water and sugar until dissolved. Pour it into the sweet corn and keep stirring until it boils.
- Pour into (I) and stir evenly, turn to medium and low heat, and keep stirring until it thickens.
- Pour into the mold (I use an 8-inch mold), after it cools, put it in the refrigerator for at least 4 hours, then you can take it out and enjoy!