I spent a lot of my childhood time eating kuih muih like these. Kuih is what I would term Malay cakes, usually chewy and served at room temperature. Generally steamed and colourful and mostly uses coconut milk, pandan and banana leaves. In fact, my childhood time were spent eating and playing. We never need to learn how to cook. We get our daily fix from grandma. Breakfast would be teh tarik and a selection of kuih. Kuih muih is the plural of kuih. Kinda like kuihs. Lunch would be glutinous Nasi Kunyit with Ayam Kari Kapitan. And we even have tea break because we kids just never stop eating. Tea break would be similar to breakfast except, we never seem to be eating the same type of kuih twice in a day.
Grandma likes to reminisce old times and she always start off like this with a mixture of Hokkien and Baba Malay:
You kids are all so lucky now. You all don't know how to cook and yet are able to marry good husbands with maids to spare. Back then, we weren't so lucky. Life was hard and I started following my mother around and learn how to make kuihs when I was able to hold a spoon properly. We are all human but our lives vary a great deal....
All I could conclude is if you can't cook during olden days, you don't get a good husband to marry you and you don't get a maid to serve you. Nah, I'm joking. I could sense unhappiness in her tone every time she talks like that. But I never wanna ask much, it's complicated and only known to those close to me.
Anyway, back to this kuih. This one taste like custard jagung or corn custard kuih. I always frequent night market or commonly known as pasar malam when I was in Malaysia. There is this lady, she sells only kuih talam and custard jagung and they don't come by cheap. It's RM2 for 6 small pieces. I know RM2 is cheap but trust me, many kuih stalls are a lot cheaper than hers and her kuih also comes with a not-so-environmental-friendly plastic bag that says 'kuih talam' in green. I remember it so vividly because Aaron and me love it so much, we buy half a dozen of each every week from her!
Back to this corn kuih, this is adapted from Y3K latest book, Issue 53. Couldn't resist making them because they are too cute!!! This one uses one of those Japanese toy, the one used to make hard boiled eggs. I happen to have three of these, two given by Elin and one given by Ellena because I am such a lucky blogger to have people sending me stuffs. This one takes a while to make if you have limited mould however you can of course steamed them in a 7'' round greased tray if you wish. I've also modified the steps a bit and use cream style corn instead. Have fun!
Chilled Corn Kuih
(makes 12 if you use those Japanese Mould)
15g Wheat Starch (Tang Mein Fun)
75g rice flour
23g tapioca flour
6 tbsp white sugar
1 cup coconut cream
1 small can of cream style corn (Mine was 125g, very cute small can!)
Prepare your steamer and grease the moulds. Bring 200ml water to boil and add a pinch of salt to it. While that is on the stove, mix all the ingredients above in a large bowl and whisk to combine very well. When boiling, add the combined flour mixture into the pot and whisk well to combine. Use medium low heat and alternate between a silicone spatula and a silicone whisk, whisking and scraping the sides and bottom every now and then. When it is thickened, remove it from the heat. Working in batches, scoop 1 tbsp of batter into each cavity (that makes it 2 tbsp per mould to make a 3D car, fish etc.). Steam it unclipped over high heat for 10mins. When time is up, quickly clip them together and put it in the freezer. Repeat with remaining batter until done.
Serve well chilled.