Wednesday, 27 February 2013

Sweet Corn & Durian Layered Dessert by Vanessa Tay

 Sweet Corn & Durian Layered Dessert


Sweet corn batter:
100g rice flour
60g wheat starch
40g custard powder
1/2 tsp salt
660ml thick coconut milk (I use Kara brand)
120g caster sugar (I reduced to 100g)
1 can (about 220g) sweet corn creamy style

Durian batter:
200g durian flesh (mashed)
100g tapioca flour
2 tbsp rice flour
70g caster sugar
1/4 tsp salt
100ml thick coconut milk

1. In a pot, combine the ingredients for the sweet corn batter and mix till smooth. Stir it over a low heat till slightly thickened.
2. Pour sweet corn batter in a 9-inch square tin, level the surface. Steam in a pre-heated steamer over high heat for 30 minutes till done.
3. Mix together the ingredients for the durian batter till smooth. Spoon it over the cooked sweet corn batter and level the surface. Steam it further for 25 minutes until cooked. Remove from heat, leave it to cool and serve.

P.S.: The above recipe is adapted from a book which I do not have the name on hand.

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