Steamed Coconut Custard recipe
information
Srikaya is a very popular dessert that pops up all over South-east Asia, rather as creme caramel is found all over Europe or, indeed, wherever Europeans have settled.
ingredients
400 ml (14 fl oz) can coconut milk
75 ml (5 tbsp) water
25 g (1 oz) sugar
3 eggs, beaten
25 g (1 oz) cellophane noodles, soaked in warm water for 5 minutes
4 ripe bananas or plantains, peeled and cut in small pieces
salt
vanilla ice cream, to serve (optional)
75 ml (5 tbsp) water
25 g (1 oz) sugar
3 eggs, beaten
25 g (1 oz) cellophane noodles, soaked in warm water for 5 minutes
4 ripe bananas or plantains, peeled and cut in small pieces
salt
vanilla ice cream, to serve (optional)
method
1. Stir the coconut milk, water and sugar into the beaten eggs and whisk well together.
2. Strain into a 1.75 litre (3 pint) 7 1/2 cup heatproof souffle dish.
3. 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 or plantains. Stir in a pinch of salt.
4. Cover the dish with foil and place in a steamer for about 1 hour, or until set. Test by inserting a thin, small knife or skewer into the centre.
5. Serve hot or cold, on its own or topped with vanilla ice cream.
2. Strain into a 1.75 litre (3 pint) 7 1/2 cup heatproof souffle dish.
3. 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 or plantains. Stir in a pinch of salt.
4. Cover the dish with foil and place in a steamer for about 1 hour, or until set. Test by inserting a thin, small knife or skewer into the centre.
5. Serve hot or cold, on its own or topped with vanilla ice cream.
serving amount
serves 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
