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10 January 2013,21:27 by
J.Sujatha

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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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