2 cups corn cream (scrape corn from 4 ripe corn cobs and process in the blender with ¾ cup water and strain through coarse muslin or cheesecloth).
2 cups coconut cream
2 ½ cups glutinous rice flour
1 cup sugar
Mix the glutinous rice flour and corn cream. Add sugar, and coconut milk and cook over moderate heat, stirring constantly to avoid sticking.
When thick, pour into greased platter.
Serve with desiccated coconut.
DATE: February 1998
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