Malaysian corn cake

(VOVWORLD) - Corn cake with custard powder is an old time Malaysian favorite. It is served as a light dessert or a tea time treat. This simple dessert is prepared in minutes with only five ingredients, most of which are pantry staples.

A: Welcome to this week’s “Food delight”. We are A and B, and we are very happy to be here to share some recipes with you.

B: Hello, you guys. To some people, a day isn’t complete without thinking about something to eat.  Do you have any suggestion, which is delicious and good for health?
A: If you want to remain healthy, and young and maintain youthful looks, then you definitely have to consume sweet corn. In addition to its delicious sweet taste, corn is a great source of essential nutrients offering an array of health benefits for example lowering the risk of colon cancer, helping to prevent anemia, increasing bone strength, soothing skin rashes and irritation, and controlling diabetes. Several benefits, I mean.  
A: So, I guess, the dish for today’s show should be corn soup, corn salad, or corn cake right?
B: Corn cake is the right answer. But the version I want to introduce to you is corn cake with custard powder, which is an old time Malaysian favorite. It is served as a light dessert or a tea time treat. This simple dessert is prepared in minutes with only five ingredients, most of which are pantry staples.

Malaysian corn cake - ảnh 1

The cake is served as a light dessert or a tea time treat (Photo: Pinterest)

A: Oh, I tried this dish once in my trip to Malaysia. When I first heard about the cake, I was so curious to know how a medley of custard powder, coconut milk and ground corn would look like and that curiousness was what pushed me to try it. And, wow. I loved it from the very first bite. 
B: And I also met Chef Sazli Nazim Ismail, Chef de cuisine of Le Meridien Restaurant in Kuala Lumpur, who has been cooking for 23 years to learn more about how to cook the dish. He said: “The corn cake, we use fresh corn. We have custard powder, cow milk, the cooking cream, eggs. So we have to cook the corn with the cream and milk. When the corn is soft, we blend it in the food processor. And then we strain it. After that, we boil it again but in a very small temperature. You know, because when you put it in high temperature, the milk and cream can split. Just in small fire. And then we put the custard powder and the whole egg into this mixture.”
A: That sounds so interesting, B. The cake is made with just 5 familiar ingredients. I think I will start making it after coming home today. 
B: Let’s hear Ismail elaborates more on how to bake the cake. 
“And after you put the egg, you need to turn off the fire. You put the custard inside the baking mould. And then you bake in the oven. You have to use have the bath with water to keep the moist of the cake. You put the cake molds in the water bath and place them all in the oven, and wait until it’s cooked.”

Malaysian corn cake - ảnh 2When the cake is cooked, take it out of the molds and let it rest in hours before enjoying it with afternoon tea (Photo: Roti&Rice)

A: “Water bath” method is used in several recipes.  A water bath is simply a pan of water placed in the oven, and then put in your pan or ramekins. This cooking method adds moisture to the oven and this is important for baking cakes containing custards, which can become rubbery without moist heat.
B: Using the method provides a more even, slower heat source than the direct heat of an oven, so the cake will turn out crispy outside but still soft and moist inside.     

A: When the cake is cooked, take it out of the molds and let it rest in hours before enjoying it with afternoon tea. 
B: This cake turned out so soft and yummy, you will never believe that it is made in an oven. For those who don’t own a oven, you can try this yummy steamed cake.   
A: I hope this dish will help our listeners change the boring daily menu for their family. Let us know your results by taking pictures and emailing them to englishsection@vov.org.vn. Or tag us on Facebook at VOV5 English Section. We always love seeing what you guys come up with. Join us next week for more tips on diversifying your menu. And now, good bye.

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