Difference between revisions of "Filled Custard"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Cambodian ([^cC])(.*)\]\]" to "Category:Cambodian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
||
| Line 32: | Line 32: | ||
__NOTOC__ | __NOTOC__ | ||
[[Category:Cambodian cuisine]] | [[Category:Cambodian cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
[[Category:Sweet rice flour Recipes]] | [[Category:Sweet rice flour Recipes]] | ||
Revision as of 18:54, 10 May 2012
Ingredients
Filling
- 2 cups of finely shredded coconut
- 1 cup of palm sugar
- ½ cup of water
Wrapping
- 2 cups sticky rice flour
- 1 cup of warm water
Topping
- 1¾ cups of coconut milk
- ½ cup rice flour
- 2 teaspoons of salt
Directions
Filling
- Mix the ingredients and cook them until it looks right.
Wrapping
- Mix the flour with warm water.
- Use your hands to beat it until it is well blended.
- Make balls of ½ inch diameter before flattening it thin enough to wrap the filling ball.
Topping
- Mix the ingredients and heat it at medium temperature.
- Constantly stir it with spatula until it begins to set.
- Put the wrapped ball in a small paper cake cup and top it with the topping.
- Steam all these cups for about 10 minutes.
- Serve when it is a bit cooled off.
