Monday, November 15, 2010

Kuih Bakar Jagung (coconut corn cakes)

1 can corn kernel cream style
4 eggs
1 tsp vanilla ½ cup butter melted
2 cups Nestle Fresh Milk
2/3 cups Nestle All Purpose Cream
2 cups all purpose flour
2 tsp baking powder
½ tsp salt
1 ½ cup white sugar
1 cup dessicated coconut
2tbsp toasted almonds
Nestle whipped cream for garnish

Combine corn kernel, eggs, vanilla, melted butter, Nestle fresh milk and Nestle all-purpose cream. In a separate bowl, sift all purpose flour, baking powder and salt. Add sugar and mix well. Slowly add liquid ingredients and mix until smooth. Transfer to a buttered and floured baking pan, top with coconut and almonds. Bake at 350 F until set. Cool before eating. Serve with whipped NESTLÉ all purpose cream if desired. Top with more almonds and coconut.

1) Once the cakes are in the oven, wait for 10 minutes before opening the oven door and checking on them. This will make sure the cakes are firm and will bake nicely.
2) Fans of the Filipino dish maja Blanca will like this Malaysian dessert that also makes use of coconut.

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