This viral corn dessert has been on my menu list for a very long time. But for one reason or another when making it, there are ingredients that I forgot to prepare so I always failed to make it. But today I specifically wanted to make this dessert as a sweet dessert for my younger brother, therefore, I deliberately bought the ingredients in advance when I was shopping at the market earlier. My younger brother came home yesterday, he didn't ask for much food. However, I know enough to know that corn is one of his favorite ingredients to be prepared in any way he likes.
Corn Milk Cheese (Jasuke)
Corn milk cheese or known as Jasuke, this stands for the 3 main ingredients in making this dessert. Jasuke stands for Jagung susu keju in Indonesian. Jasuke itself is quite a popular name, I am very happy with this name according to me the name of this dessert is very unique. And the taste is definitely very delicious to enjoy anytime. Now before I had tried this dessert I bought it during a visit to the city some time ago.
The taste is beyond my expectations, it turns out that this dessert has a pretty spectacular taste. I'm sure many people like it so this dish is indeed quite popular.
Here are the step by step preparation in making cheese milk corn, let's see the recipe!.
Ingredients
200 ml full cream milk,
4 tablespoons condensed,
To taste cheese,
1 tablespoon butter,
½ teaspoon salt
Preparation Procedure
Prepare the corn, take the corn kernels from the corn bonghol, before washing the corn thoroughly first.
Boil the corn in boiling water until tender, make sure everything is cooked evenly stirring occasionally.
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While waiting for the corn to cook, I grated the cheese with a grater, I grated just enough cheese, approximately 50 grams.
Prepare a saucepan then add full cream milk and cornstarch.
Then add the sweetened condensed milk and cheese, add the corn that is fully cooked. Don't forget to drain the corn.
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Now after everything is well mixed, cook over low heat until boiling then add salt.
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Then add butter, stir until it thickens completely, make sure the jasuke doesn't stick to the pan. Now when cooking I recommend stirring it always so that it does not settle below the surface of the pan.
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Presentation Suggestion
For the result of preparing this dessert, you get 5 servings of dessert. I think that's a lot with my mini cup specials. I added grated cheese on top so if you have other fruits you can add them on top. Also, serving it cold from the refrigerator is more delicious in my opinion.
The natural sweetness of the corn with the combination of milk and cheese makes this dish quite unique. With spectacular flavor, the funny thing is that this is better than what I bought out there. Maybe the ingredients we use are more complete and also in accordance with the required composition so that the taste is indeed quite delicious.
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The texture is very creamy, the cornstarch does give a wonderful touch in addition to the full cream milk that tantalizes the lids when tasting. Sweet and savory makes everything more delicious, in my opinion this is the best processed corn for dessert offerings. I think this is also very suitable for any event when serving at home.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please support and reblog this post if you like it!