古早味玉米糕 Traditional Corn Kuih  口感像布丁般軟糯，冰涼香甜。
Soft and creamy texture, served chilled and refreshing.  材料
蛋黃粉  120克 玉米粉  20克 細砂糖  120克 鹽巴  2克 濃椰漿  250毫升 清水  750毫升 罐頭玉米粒 400克 斑蘭葉  3片 Ingredients Custard Powder 120g Cornstarch 20g Sugar 120g Salt 2g Coconut Milk 250ml Water 750ml Sweet Corn 400g Pandan Leaves 3 leaves  製作步驟 Steps
 混合乾粉與液體並過篩。
Mix dry ingredients with liquids and strain.  加入斑蘭葉，中小火不停攪拌至濃稠。
Add pandan leaves, stir over medium-low heat until thick.  關火，倒入玉米粒攪勻。
Turn off heat, stir in sweet corn.  倒入模具，冷藏4小時至凝固。
Pour into mold, chill 4 hours to set.  貼心提示 Tips
* 加熱時務必全程不停攪拌，防止底部焦糊。 Must keep stirring during heating to prevent burning. * 必須煮至非常濃稠的漿糊狀，冷藏後才能順利凝固切塊。 Must cook until thick paste state to ensure proper setting. 
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