Home | Desserts
Ingredients: Bottom Layer: • 500 grams white glutinous rice, soaked for at least 2 hours or overnight, then drained • 125 cc thick coconut milk from ½ coconut • 1 teaspoon salt • 2 pandan leaves, cut into pieces • oil, for brushing • 1 tablespoon rice flour, for sprinkling Top Layer: • 5 eggs • 250 grams brown sugar, finely sliced • 1 tablespoon rice flour or cornmeal • 200 cc coconut milk from 2 coconuts • ¼ teaspoon salt Preparations: • Bottom layer: steam glutinous rice for about 10 minutes until half-done. Remove from steamer and put into a pot. Add coconut milk, salt and pandan leaves, then cook on low heat, stirring constantly until the coconut milk is absorbed. Steam again for 15 minutes until done. Remove, putinto an oiled baking tray and press until firm. Sprinkle its surface with part of the rice flour. • Top Layer: beat eggs and brown sugar until the sugar dissolves. Add rice flour, coconut milk and salt. Stir well and sieve. • Pour top layer custard on glutinous rice in baking try and spread evenly. Steam on medium heat for 30 minutes until done. Leave to cool before cutting.
Yasa Boga
