STEAMED COCONUT CUSTARD
This popular dessert migrated to India from South-east Asia. Coconut milk makes marvellous custard. Here it is cooked with cellophane noodles and chopped bananas, a combination that works very well.
Serves :
8
Preparation Method :
- Soak the cellophane noodles in a bowl of warm water for 5 minutes.
- Beat the eggs in a bowl until pale. Whisk in the coconut milk, water, and sugar.
- Strain into a 1.75 l / 3 pint / 7 ½ cups heatproof soufflé dish.
- Drain the noodles well and cut them into small pieces with scissors.
- Stir the noodles into the coconut milk mixture, together with the chopped bananas. Add a pinch of salt and mix well.
- Cover the dish with foil and place in a steamer for about 1 hour, or until set.
- Serve hot or cold, topped with vanilla ice cream.
INGREDIENTS
- 25 grams cellophane noodles
- 3 eggs
- 400 ml coconut milk
- 75 ml water
- 2 tablespoons granulated sugar
- 4 ripe bananas, peeled and cut into small pieces
- Salt
- Vanilla ice cream, to serve (optional)
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