Resepi Kastard Jagung Santan

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Kastard Jagung Santan: Creamy, Dreamy, and Delicious!

Are you looking for a delightful dessert that's both creamy and refreshing? Look no further than this Resepi Kastard Jagung Santan (Corn Custard with Coconut Milk)! This recipe combines the sweetness of corn with the richness of coconut milk, creating a truly irresistible treat. It's perfect for a hot day or any time you crave a comforting, flavorful dessert.

Ingredients You'll Need:

This recipe is surprisingly simple, using ingredients you likely already have in your pantry!

• Jagung Manis (Sweet Corn): 2 cups of fresh or frozen sweet corn kernels. Frozen corn works perfectly fine, just make sure to thaw it completely before using.
• Santan (Coconut Milk): 1 can (400ml) of thick coconut milk. For an even richer flavor, use homemade coconut milk.
• Susu Cair (Evaporated Milk): 1 can (400ml) of evaporated milk. This adds creaminess and balances the sweetness.
• Telur (Eggs): 4 large eggs, lightly beaten. The eggs are crucial for binding the custard and giving it its creamy texture.
• Gula Pasir (Granulated Sugar): ¾ cup or to taste. Adjust the sugar according to your preference for sweetness.
• Tepung Jagung (Cornflour): 2 tablespoons. This helps thicken the custard to the perfect consistency.
• Garam (Salt): A pinch of salt to enhance the flavors.
• Es Batu (Ice Cubes): For serving (optional, but recommended!)

Step-by-Step Instructions:

Follow these simple steps for a perfectly creamy kastard jagung santan:

1. Combine Ingredients: In a large saucepan, combine the sweet corn, coconut milk, evaporated milk, beaten eggs, sugar, cornflour, and salt. Whisk everything together until well combined and smooth. Make sure there are no lumps!

2. Cook Over Low Heat: Cook the mixture over low heat, stirring constantly. This is crucial to prevent the eggs from scrambling. Continue stirring until the mixture thickens and coats the back of a spoon. This will take about 10-15 minutes. Patience is key here!

3. Cool and Serve: Once the custard has thickened, remove it from the heat and let it cool completely. You can transfer it to a bowl and cover it with plastic wrap to prevent a skin from forming.

4. Chill (Optional): For an extra refreshing treat, chill the kastard jagung santan in the refrigerator for at least 2 hours before serving.

5. Serve and Enjoy: Serve your delicious kastard jagung santan chilled or at room temperature. You can garnish it with a sprinkle of corn kernels or a drizzle of coconut milk for an extra touch of elegance.

Tips for the Best Resepi Kastard Jagung Santan:

• Fresh Corn is Best: While frozen corn works, using fresh, sweet corn will result in a more vibrant flavor.
• Don't Overcook: Stirring constantly prevents lumps and ensures the custard doesn't become grainy.
• Adjust Sweetness: Adjust the amount of sugar to your liking. You can always add more later if needed.
• Get Creative with Garnishes: Experiment with different garnishes, such as toasted coconut flakes, a sprinkle of cinnamon, or even a scoop of vanilla ice cream.

FAQs:

• Can I use other types of corn? While sweet corn is ideal, you could experiment with other types, but the flavor profile might change.
• Can I make this ahead of time? Yes, absolutely! This custard keeps well in the refrigerator for up to 3 days.

This Resepi Kastard Jagung Santan is a simple yet impressive dessert that's perfect for any occasion. Give it a try and impress your family and friends with this creamy, dreamy, and delicious treat! Enjoy!