Hello hungry ones!
I went to my mother’s house in the Philippines last week and I found my hard drive (hooray!) that I left when I started to work in Thailand. Like a treasure chest of memories, the hard drive proved to be a time machine of memories. I found my HHO folder with it this recipe popped up.
Without further ado, here is my mother’s own recipe:
What you need:
- 4 c coconut milk
- 1 c evaporated milk
- 2 1/2 cups corn starch/ corn flour dissolved in 2 cups water
- 1 can cream style corn or kernel corn (optional)
- 2 cups sugar (adjust according to taste, I usually just use 1 cup)
- 1 cup water
- toasted desiccated coconut or crushed peanuts for toppings
What to do:
1. Mix the corn starch/corn flour with the water in a mixing bowl then set aside.
2. In a big pan, pour the coconut milk and water. Bring to boil, stirring constantly.
3. When the coconut milk is boiling turn the heat down to medium heat. Add the rest of the ingredients EXCEPT for the corn starch/corn flour. Bring it to boil again. You can taste the mixture if you want to add more sugar then do so.
4. Once the mixture is boiling, turn the heat to low then gradually add the dissolved corn starch/corn flour make sure you stir it at the same time. It will thicken straight away. Mix thoroughly till the thickness is even and paste-like consistency, turn off the heat.
5. Transfer the mixture in 2 big trays. Sprinkle the toppings. Refrigerate it for at least 4 hours so that it will firm up. Then it’s ready to serve! Nom noms!