Steamed Chendol Sweetcorn Kueh by Ginny Chan

Prepare a square 9 x 9 inch baking tray. Wipe the inside with a damp cloth and line with plastic with two overhanging sides. The plastic will stick easily to the tin due to the dampness.

2 x 300gm box Pandan Chendol
1 corn-on-the-cob
Drain the chendol thoroughly (drained wt appx 250gm)
Remove corn niblets and microwave about 3 mins

Bottom Layer A100g riceflour
160g tapioca flour
70g sago flour
300ml coconut milk
200ml water
Mix everything together and strain to remove lumps.

Bottom Layer B240g castor sugar
1 tsp salt
200ml coconut milk
300ml water
Mix everything in a pot and boil till sugar is melted. Pour in the strained Layer A ingredients and stir continuously. Add the chendol and corn niblets and stir for a couple of minutes. Switch off fire and pour in prepared tray and steam 6 to 8 minutes over medium heat.

Top Layer C60g riceflour
100g tapioca flour
150ml coconut milk
100ml water
Mix everything together and strain to remove lumps.

Top Layer D200g shaved Gula Melaka
½ tsp salt
350ml water
2 pandan leaves (knotted)
Boil mixture till Gula Melaka melts, remove pandan leaves and strain syrup. Return syrup to pot and add Layer C ingredients, cook a couple of minutes stirring all the time and pour over the Chendol layer and steam for 30minutes.
Cool thoroughly before cutting.