Steamed Coconut Custard recipe

Ingredients of Steamed Coconut Custard / Kue Talam Kelapa

• 3 eggs*
• 1/4-oz. can reduced-fat coconut milk
• 5 tbsp. water
• 3 tbsp. sugar
• 1 oz. cellophane noodles, soaked in warm water for 5 minutes
• 4 ripe bananas, peeled and chopped
• 1 tsp. salt
• vanilla ice cream or frozen yogurt

Methods

1. In a medium bowl, beat eggs. Add coconut milk, water, and sugar. Stir to combine.
2. Pour egg mixture into a 2-quart casserole dish.
3. Meanwhile, drain cellophane noodles and chop into small pieces.
4. Add noodles, bananas, and salt to the egg mixture and mix well.
5. Cover the casserole dish with aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with 1/2 inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean.
6. Serve hot or cold with vanilla ice cream or frozen yogurt.

Preparation time: 15 minutes
Cooking time: 45 minutes to 1 hour
Serves 8

*To reduce the cholesterol content of this dish, use egg substitute instead of real eggs.

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