Ingredients
- 1 cup thick coconut milk
- 1 cup rice flour
- 1 cup sugar
- 1/2 cup cornstarch
- 5 tablespoons sweet corn kernel
- 4 cups coconut milk
Make it step by step
- In a pan, put 1 cup thick coconut milk and let it simmer until the oil separates from crumbs or latik.
- Once you see the oil separates and crumbs has started to form, stir it from time to time.
- Wait for the crumbs to become golden brown and crunchy. Turn off the heat.
- Use the strainer to get the crumbs and to take out the extra oil, Set aside.
- Now we have latik or self made coconut crumbs. We need it for garnish later
- Prepare a pan, rub it with coconut oil. Use the coconut oil you extracted from making latik. Set aside.
- In a medium saucepan, whisk together the ff: rice flour, sugar, corn starch, sweet corn kernel, coconut milk.
- Cook in a medium heat. Stir from time to time until you get your desired consistency.
- Transfer the now thick mixture into the prepared pan. Smoothen up.
- Cool slightly and garnish with coconut crumbs or latik on top.
- Wait for some time or put in the fridge for 15 to 20 minutes.
- Cut into squares and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Marelie, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.