Ahhh,, Hello everyone, how are you today? It feels like it's been too long since I've shared or greeted all of you. I really miss you, I want to say hello. But due to my limited time, it's been really difficult to write lately. Forgive me, friends.
I've had a bit of free time these past few days, and it got me thinking about making healthy snacks for my kids. Usually, because of limited time, I don't have time to make my kids and husband healthy homemade snacks.
Because yesterday I was doing my weekly shopping and I saw sweet corn, I ended up buying some corn. Can anyone guess what I'm going to make?
Yes, this time I'm making corn snacks using hongkue flour. As far as I know, hongkue flour is chewier, so I made this snack using hongkue flour.
With the ingredients I have, I transformed it into a healthy and filling snack. Let's prepare the ingredients needed.
Ingredients needed:
- 1 corn kernels
- 2 packets of hong kong flour
- 1 packet of instant coconut milk
- 2 pandan leaves
- 3 tablespoons of granulated sugar
- 500 ml of water
Cooking Instructions:
- First, husk the corn or separate it from the cob.
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- Then put the hongkue flour into the pan.
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- Then add 1 packet of instant coconut milk.
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- Add water, then stir until the coconut milk and flour are evenly mixed.
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- Then, add 3 tablespoons of sugar and 1/2 salt to the flour mixture and stir again until evenly distributed.
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- Once the flour is evenly mixed, add the corn that has been separated from the cob.
- Then cook over low heat and add pandan leaves. Stir until the texture thickens.
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- Once the texture has thickened, pour it into molds and let it cool.
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I usually put it in the refrigerator first to get a cool texture when eating it.
When you eat it, you will taste the savory taste of coconut milk and the sweet crunchiness of the corn. Good luck trying it, friends.