Corn Cake by Cherry Tang

Ingredients:
* 400 gm creamy sweet corn (罐頭碎玉米粒 400克)
* 150 gm sugar (糖 150克)
* 100 gm custard powder (蛋黃粉 100克)
* 20 gm corn flour (玉米粉 20克)
* 400 gm coconut milk (椰漿 400克)
* 600 gm water (水 600克)
* 5 pieces pandan leaf (香蘭葉 5片)

Method:
1. Combine corn flour and sugar in a bowl, add coconut milk, mix well. (將玉米粉和糖放在鍋子，加入椰漿攪拌均勻成麵糊)

2. Add water, creamy sweet corn and pandan leaves. (加入水、罐頭碎玉米粒、香蘭葉拌勻)

3. Boil at medium fire, stir to avoid the mixture from getting burnt. (開中火，一邊煮一遍攪拌，以免底部焦掉)

4. Boil till cook then switch to small flame and continue to boil for 10 minutes until batters thickens. (煮至滾改小火繼續煮10分鐘左右，至麵糊濃稠)

5. Pour into mould immediately and cool. (離火，馬上倒入模子內，放涼后凝固，冷藏后食用更佳)