Sarikayo Gula Merah - Palm Sugar Coconut Milk Custard



'- 200 ml coconut milk from canned coconut milk- 200 ml water- 120 gram palm sugar (Indonesian: gula merah/gula Jawa)- 30 gram all purpose flour- 15 gram corn starch- 4 eggs- 1/4 teaspoon salt


1. Prepare a steamer.2. Mix together coconut milk and water.3. In a small sauce pan, boil together 100 ml of the coconut milk mixture and the palm sugar. Turn off heat once all the sugar has melted.4. In a mixing bowl, whisk together all purpose flour, corn starch, the palm sugar solution, and the rest of the coconut milk mixture. Set aside.5. In another mixing bow, whisk together eggs and salt. Then pour the eggs into the coconut milk mixture. Whisk until well blended.6. Strain the mixture into ramekins (I managed to fill in 5), and cover with aluminum foil. Steam for 30-35 minutes, or until fully cooked, with a small-medium heat. Serve warm or room temperature.

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