Low Fat Corn Hoon Kueh

Preparation time

5 Minutes

Cooking time

20 Minutes

Serves

12

Creamy, silky smooth and delicious - try Chef Julius' low fat version of this local favourite dessert, Corn Hoon Kueh.

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He has a few tips up his sleeve, like how to reduce the usual fat content by 20%, yummy alternatives if you don't like sweet, crunchy corn kernels and how to make the banana leaf easier to mould. Watch the video for more!

Ayam Brand™ have been helping millions of families in Asia create memorable meals with ease since 1892. Try any one of their recipes below or get nutritionist advice on their range of products all prepared naturally with quality ingredients.

Ingredients

200
grams
Ayam Brand Trim Coconut Milk
350
mililitres
Water
80
grams
Organic Cane Sugar
90
grams
Hoon Kueh Flour (Mung Bean or Green Bean Flour)
200
mililitres
Water
120
grams
Ayam Brand Canned Corn
Banana Leaves
, cut into 15cm x 20cm

Directions

Mix hoon kueh flour and 200ml water till smooth.
Boil coconut milk, 350ml water and cane sugar till sugar melts. Slowly pour in mixture hoon kueh flour and water, stirring all the time while on low heat.
When the mixture thickens, remove pan from heat.
Stir in the canned corn.
Spoon about 4 tbsp of mixture onto banana leaves (or set them in jelly moulds)
Wrap the banana leaf up into a rectangle parcel. Fasten with toothpicks.
Chill in the fridge for 30 minutes or until set.

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