Ingredients:
1/2 cup fresh coconut milk ( but you can also use canned coconut milk)
4 cups coconut milk
1/2 cup water
1 1/2 cup corn kernel
1 cup white sugar
1 cup rice flour
1/2 cup corn starch
Directions:
1. Pour 1/2 cup freshly squeezed coconut milk and the water into a pan and cook over medium heat, stirring occasionally until it thickens. For about 25 minutes, clumps will form and separates from the oil. Continue stirring until it becomes brown.
2. Strain and set aside both the clumps and the oil.
3. Meanwhile, in a big casserole mix the remaining ingredients and cook over medium heat, stirring occasionally. When the mixture thickens, add gradually the coconut oil, this prevents the mixture from sticking. Continue stirring until mixture thickens.
4. Pour into a container, pyrex dish will do. Set aside for 1 1/2 to 2 hours and sprinkle coconut clumps on top. Cut into slices and serve warm at room temperature.
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