Corn and layer custard filling

Custard Ingredients:

680 g water

1.5 tsp white agar-agar powder

90 g sugar

50 g unsalted butter

¼ tsp salt

200g canned corn, blend it to puree form

240 g fresh coconut milk

70 g white hoen kwe flour

2 large drops yellow food colour

Use back the same normal 7″ round cake pan that you used to bake the sponge cake. Before pouring in the first layer of custard, just rinse the pan and shake off access water. This will enable the cake to drop out easily once it’s set in the fridge for a few hours.

1. Place water in a large stainless steel pot and sprinkle agar-agar powder over it. Then add sugar, butter and salt and using a spatula, stir until sugar has dissolved. Set aside for at least 30 minutes.

2. In a large bowl place coconut milk and hoen kwe flour and stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step.

3. Heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved. Do not allow the mixture to boil. Remove from heat. Add the corn puree and and the prepared coconut milk/hoen kwe batter. Use a spatula to stir until fully incorporated. Add yellow colour. Stir again to combine.

5. Return the pot of batter to the heat and continue to cook on medium-low heat until it is thick enough to coat the back of your spatula. Remove from heat and continue to stir to cool the mixture a bit so that it thickens slightly but when you lift up the spoon, it can still flow down and merge with the batter in the pot evenly.

Start assembling:~

To assemble cake, Pour ¼ portion of the custard into the pan. Place a piece of cake on the custard. Continue with another ¼ portion. Use a spatula to even out the custard, making sure it flows into the sides as well. Repeat until complete.Place another pan on the top and put something heavy into it to weigh down the cake.

Set well and chill in fridge for few hours before attempting to unmould.

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