Kueh Bakar Jagung is a sweet dessert which the Malays love to eat. The traditional version do not have corn in it but this recipe is a modified version, someone has kindly created this with corns many years ago and I must say the taste is delicious.
With the exception of my second daughter, the rest of my family members love this.
My mother used to make this using a mould that has flower shapes, she will then pour the mixture and bake them over hot coals. But now with modern technology there’s no need to do so. Many years ago, I bought an electric mould to make these. So yesterday and today, for our tea time, we are having these kueh since there was still plenty of the mixture left.
Kueh Bakar Jagung … pix showing the mixture, the electric mould and the ready to eat kueh 😉
Here’s the recipe :
3 cups of plain flour
1 cup of self-raising flour
2 can of cream style corns
5 screwpine leaves (wash and grind with one cup of water, extract the juice)
2 tsp of screwpine (pandan) paste
2 cups of sugar
2 small box of coconut milk
1 tsp of vanilla essence
Beat the eggs with the sugar, then add in the cream corns, coconut milk, vanilla essence, pandan paste, screwpine juice and the flours. Mix well. If the mixture is thick, add a little water. Once ready, pour into the electric mould and bake till cook.