Ingredients with Measurements:
- 2 cups of cooked corn kernels
- 1/2 cup of sugar
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 cup of coconut milk
- 1/4 cup of vegetable oil
Special Equipment Needed:
- Deep-frying pan
- Wooden spoon
- Medium-sized bowl
- Whisk
- Slotted spoon
Step-by-Step Instructions:
1. In a medium-sized bowl, combine the corn kernels, sugar, flour, salt, and baking powder.
2. Whisk together the coconut milk and vegetable oil until combined.
3. Pour the coconut milk and oil mixture into the corn mixture and mix until everything is well combined.
4. Heat the deep-frying pan over medium heat.
5. Drop spoonfuls of the corn mixture into the hot oil and fry until golden brown.
6. Remove the kuih keria jagung from the oil using a slotted spoon and drain on paper towels.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4-6 servings
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 3g
Substitutions for Ingredients:
- Coconut milk can be substituted with almond milk
- Vegetable oil can be substituted with olive oil
Variations:
- The kuih keria jagung can be served with a scoop of ice cream for a more decadent treat.
- The kuih keria jagung can be topped with grated coconut for added texture and flavor.
Tips and Tricks:
- Make sure the oil is hot before adding the kuih keria jagung to the pan to ensure even cooking.
- Use a slotted spoon to remove the kuih keria jagung from the oil to ensure all the excess oil is drained.
Storage Instructions:
The kuih keria jagung can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The kuih keria jagung can be reheated in the oven at 350°F for 5-7 minutes.
Presentation Ideas:
The kuih keria jagung can be served on a platter with a scoop of ice cream and grated coconut for a beautiful presentation.
Garnishes:
The kuih keria jagung can be garnished with grated coconut, chopped nuts, or a drizzle of honey.
Pairings:
The kuih keria jagung pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
The kuih keria jagung can be served with a side of steamed vegetables or a salad.
Troubleshooting Advice:
- If the kuih keria jagung is not cooked through, increase the heat of the oil and cook for a few minutes longer.
- If the kuih keria jagung is too greasy, make sure the oil is hot enough before adding the kuih keria jagung to the pan.
Food Safety Advice:
- Make sure the oil is hot enough before adding the kuih keria jagung to the pan to prevent the kuih keria jagung from absorbing too much oil.
- Make sure to use a slotted spoon to remove the kuih keria jagung from the oil to ensure all the excess oil is drained.
Food History:
Kuih keria jagung is a traditional Malaysian snack that is made with corn and sugar. It is believed to have originated in the state of Kelantan in the 19th century.
Flavor Profiles:
The kuih keria jagung has a sweet and savory flavor with a hint of coconut.
Serving Suggestions:
The kuih keria jagung can be served as a snack or dessert.
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Region: Malaysian