Difference between revisions of "Coconut Custard"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Cambodian Recipes" to "Category:Cambodian cuisine") |
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== See also == | == See also == | ||
| − | [[Category:Cambodian | + | [[Category:Cambodian cuisine]] |
[[Category:Cambodian Desserts]] | [[Category:Cambodian Desserts]] | ||
[[Category:Squash Recipes]] | [[Category:Squash Recipes]] | ||
Revision as of 17:34, 19 April 2012
Contents
Description
- It can be served with sticky rice, if wished.
Ingredients
- 8fl oz/250ml/1 cup thick coconut milk
- 1tsp/5ml rosewater
- 80z/240g/1 cup Sugar
- 0.5 tsp/2.5ml salt
- 3 eggs, lightly beaten (use whites only, if you have some to use up)
Directions
- Dissolve the Sugar in the coconut milk, add the rosewater and salt and stir.
- Add the eggs (or beated egg whites) and mix well.
- Pour the resulting custard into a bowl or a scooped out pumpkin, Squash shell, or yourn coconut.
- Put in the top of a preheated steamer and cook for 30 minutes, or until set.
