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500 ml Corn Juice (1 piece of corn, comb, blender with 100 ml water, strain & add water to 500 ml)
A little yellow coloring
Pandan Layer
30 gr Hungwe flour
45 gr sugar
1/2 Pack of Instant Coconut Milk (30ml)
300 ml Pandan Juice (5 Pandan Leaves, blender with 100 ml of water, strain & add water to 300 ml)
Toppings
Boiled Pipil Sweet Corn to taste
How to make
1. Corn Layer: mix hungkwe flour and other ingredients, cook over low heat, stirring until thickened and bubbling. Turn off the heat, then pour into silicone molds until 3/4 full.
2. Pandan Layer: mix the hungkwe flour with other ingredients, cook over low heat, stirring until thickened and bubbling. Turn off the heat, pour over the corn layer until the mold is full.
3. Chill in the refrigerator until set, then remove from the mold.
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