Yield: 4 servings
|1 cup||Thick coconut cream|
|4 \N||Eggs -- beaten|
1. Beat the coconut cream, eggs, and sugar together until the sugar dissolves and the mixture is thoroughly blended. Sieve the mixture through cheesecloth. The result should be perfectly smooth. 2. Place a serving bowl on top of a wooden trivet in a wok and test it for firmness. Pour the mixture into the serving bowl. Pour some water into the wok and bring to a boil. Place the serving bowl on the wooden trivet and allow to steam until the mix 3. Alternatively, pour the mixture into 4 individual bowls and steam in a large bamboo steamer.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books