Banana leaf cream corn or banana jelly

I remember helping my mom to make this whenever my granny had her church group over for song and praise in the evenings. It is a very easy to make dessert, and goes down very well with the crowd.

Recently, my col took up a cooking class and posted pictures of her experiment on FB. Credits to Yeo Li Li (the instructor). I am just happy to have found this long lost recipe!

Ingredients
Slices of banana OR cream corn
pkt (13g) agar agar powder
300g sugar
1500ml water
5 pcs pandan leaves
300ml thick coconut milk
Pinch of salt
100g hoon kueh powder

Method

1. Mix coconut milk with the hoon kueh powder, salt and leave aside for later use.

2. To prepare the banana leaves, cut 5.5 inch by 4 inch, or 6 inch by 4 inch rectangles. Rinse twice. Boil water with the salt. When the water has boiled put in the leaves. Turn off the heat. Remove the leaves and put immediately in cold water. Alternatively, you can ‘seal’ the leaves over a naked flame on the stove.

3. Boil agar agar, sugar, milk and pandan leaves together. When boiled, sieve in the thick coconut milk mixture and mix well. Boil till thickened.

4. If you are using the cream corn, turn off the fire and stir in the corn.

5. Cool mixture slightly and place a tablespoon or two of mixture on a piece of banana leaf. Place a piece of banana on top and wrap up the jelly. Continue the process till the mixture is used up. Let it set thoroughly in the fridge before serving.