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Ingredients: • 4 eggs • 6 tablespoon sugar • 500 ml coconut milk, squeezed from 1 grated coconut with sufficient water added • brown sugar or palm sugar (gula jawa) Preparations: • Beat eggs and sugar together until sugar is dissolved. Mix with coconut milk. Set aside. • Line individual cups (pyrex, for instance) with a bit of brown sugar or a piece of brown sugar. Pour coconut mixture into cups until full • Onto a steaming rack in pan of water, put filled cups and steam until cooked, about 30-40 minutes. Test with a toothpick or knife in the centre. If it comes out clean, the custard is done • Remove cooked custard and allow to cool, then refrigerate • Before serving, dip a knife in hot water and loosen the edges. Place a serving dish on top and turn out coconut custard; it should pop right out
Cook Indonesian
