- Heat the coconut cream and palm sugar in a saucepan just enough to dissolve the sugar and blend with the cream into a smooth mixture. Allow to cool to room temperature.
- Beat the eggs well and mix in with the cooled, sweetened coconut cream. If you wish, add a few drops of flavor essence. Stir well. Strain the mixture through a dampened muslin cloth, or through a fine wire mesh colander. Spoon out any bubbles that may have formed over the top.
- Pour the mixture into a heat-proof dish or a hollowed out yellow squash with a small round opening cut on top. Steam over medium-high heat until the custard is set, about 20 minutes in a dish, and up to an hour inside a squash, depending on its size and thickness. Let cool.
- If steamed by itself, spoon the custard into serving bowls and serve at room temperature. The sweet custard is more frequently served as a topping over coconut-flavored white sticky rice (see sticky rice recipe ). If steamed in a yellow squash, slice the squash and custard into wedges like you would a cake. The custard is wonderful eaten along with the golden squash.
- This recipe yields ?? servings.
Notes:
This recipe can be found on page 122 of "It Rains Fishes: Legends,Traditions and the Joys of Thai Cooking", by Kasma Loha-unchit. Published by Pomegranate Artbooks, 1995 |
