Bakwan Jagung Panggang - Baked Corn Fritters

5.0 from 8 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 12


  • 3 ears fresh corn, kernels only
  • 75 gram shallot
  • 4 cloves garlic
  • 3 kaffir lime leaves, cut away the ribs
  • 1/4 cup coconut milk
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt


  1. Preheat oven to 365 Fahrenheit (185 Celsius). Lightly grease and flour a standard 12 cup muffin pan.
  2. Puree 1/2 cup of fresh corn kernels, shallot, garlic, and kaffir lime leaves in a food processor.
  3. In a mixing bowl, mix together pureed corn, remaining fresh corn kernels, coconut milk, egg, all-purpose flour, coriander powder, turmeric powder, and salt.
  4. Divide corn mixture equally into muffin pan. Bake in the preheated oven for 20-25 minutes, or until firm and fully cooked.
  5. Remove the pan from oven, and place on a wire rack. After 15 minutes, gently remove the muffin from pan. Serve immediately.

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