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Ingredients: • 4-6 ripe bananas, steamed until soft, about 6 minutes • 3-5 cups crushed ice Coconut Custard • ¾ cup (100g) rice flour • 1 litre (4 cups) thick coconut milk • 2 pandanus leaves, raked with a fork, knotted • ¼ teaspoon salt • 150 g ( ¾ cup) sugar • ½ teaspoon vanilla essence Syrup: • 125 mL ( ½ cup) water • 100 g ( ½ cup) sugar Preparations: 1. to make the Coconut Custard, mix the rice flour with 125 mL ( ½ cup) of the thick coconut milk and set aside 2. Put the rest of the coconut milk, pandanus leaves and salt in a saucepan and bring to a boil, stirring constantly. Simmer for 2 minutes, then remove the pandanus leaves. Stir in the rice flour mixture and simmer until the mixture thickens to a custard, about 2 minutes. Add the sugar and vanilla essence, and stir until the sugar dissolves. Set aside to cool. 3. Make the Syrup by bringing the water and sugar to a boil in a small saucepan, stirring constantly. Simmer uncovered for 3 minutes and set aside to cool 4. Peel the bananas and slice. Divide into 4-6 serving bowls. Add some of the Coconut Custard and about ½ cup crushed ice to each bowl. Top each portion with some Syrup and serve immediately. Serves 4 to 6 Preparation time: 20 mins. Cooking time: 25 mins.
Periplus
