← Nouns Cooking · Indonesian & Filipino

Ingredients

• 800 ml Coconut milk
• 1 can sweetened condensed milk (395 g)
• 180 ml milk or evaporated milk
• 90 g Cornflour (cornstarch)
• 50 g Sugar (optional)
• 1 pinch Salt
• 200 g sweetcorn kernels, drained
• 4 tbsp Desiccated coconut
• 1 tsp butter, for greasing

Method

1. Grease a 20 cm square dish. Toast the desiccated coconut in a dry pan over low heat for 3–4 min, stirring, until golden. Set aside.
2. Whisk the cornflour into the milk until smooth.
3. Warm the coconut milk, condensed milk, sugar (if using) and salt in a heavy pan over medium heat for about 5 min, stirring, until steaming.
4. Whisk in the cornflour mixture and keep stirring for 8–10 min until very thick and glossy, like a heavy custard. Stir in the corn for 2 min.
5. Pour into the dish and smooth the top. Cool, then chill for at least 2 hours until firm. Scatter with the toasted coconut and cut into squares.

Tips

• Stir constantly once the cornflour goes in, reaching into the corners of the pan, or it will turn lumpy.
• Latik (coconut curds fried from coconut cream) is the traditional topping if you want to go the extra mile.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy