这个粟米糕点我记得是我新加坡的小姑最会做的。以前小时候，跟婆婆住在一起，小姑常会做这个糕点。有什么Party她就是出这一道。哈哈！她当然因该还有拿手别的，但是，在我记忆里粟米糕因该是她的trademark啦。因为曾经有问过她的食谱，你们是知道的啦，以前的人做糕没有秤好好来的，很会agak－agak。所以她的食谱是永远都没办法学会的。印象是好像粟米一罐，然后用粟米的罐子来量其他的食材，又一罐椰浆一罐半水。。什么嘛，这样那里记得。我想，经过这么多年，再去问她，她也未必能给我答案。她现在已经是几间化妆品店的老板娘，问她那里一罐化妆品好用可能还可以找到答案！呵呵！在这里回忆一下和小姑一起长大的日子，于是今天上了这道小姑粟米糕（Jagung Kuih）。
Ingredients：
Corn Custard (A)
1 cup of Custard powder
120g caster sugar
1 cup of coconut milk
200g corn kernel cream
½ tsp pinch of salt
2 cups of water
Hunkwe Layer (B)
60g hunkwe flour
100g fine sugar
200ml coconut milk
220ml water
1/2tsp salt
Method:
1. Prepare mould and spray with oil.
2. In a big pot, mix all ingredients (A) and cook on medium high heat and stir constantly until mixture becomes thicken. This takes about 5 minutes.
3. Bring to boil on medium low heat for 1 minute.
4.Pour mixture into container. Set aside and continue to prepare Hunkwe layer.
5. In another pot, mix in all ingredients (B), stir and cook over high heat, stirring continuously, till thickened, about 3 minutes.
6. Bring it to a slight boil, about a minute. The mixture should be thick, but still quite runny and easy to pour.
7. At this time, the corn custard will set slightly. Scratch the top of the corn custard layer with a toothpick and pour over the Hunkwe white layer.
8. Set aside to cool and refrigerate overnight.
Reference：
