Corn Mung bean cake
Image Credit : Nanyang Kitchen�
Ingredients
Ingredients A
- � tsp Salt
- 700 ml Water
- 300 g Corn Sauce
- 200 ml Coconut milk
- 60 g Granulated sugar
- 100 g Mung bean powder
Ingredients B
- 2 Pandan leaves ( wash and cut to pieces )
Instructions
- Stir all the ingredients A above evenly.
- When the pot is slightly hot, add in powder sauce and pandan leaves.Use medium small fire to cook the mixture till its sticky (around 8-9 minutes).
- Turn off the fire, remove pandan leaves, put the cooked mixture into 6 small bowl/ mould, knock it flat.
- Place it in refrigerator and cool it down for about 3 hours.
- Remove the corn mung bean cake from the mould, enjoy!