Tropical Fruits in Steamed Coconut Custard

Name: Tropical Fruits in Steamed Coconut Custard
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4-6
Cuisine: Singaporean
Ingredients: 16 pieces banana leaf, each about 20-cm (8-in) square; ½ cup (125 ml) coconut cream; 3 pandanus leaves, tied in a knot, or ¼ teaspoon pandanus essence; 3 cups (750 ml) thin coconut milk or 1 cup (250 ml) coconut cream mixed with 2 cups (500 ml) water; 1½ cups (200 g) diced jackfruit or mango or sliced banana; ½ cup (60 g) tapioca starch; ½ cup (125 ml) Palm Sugar Syrup; 1 cup (150 g) rice flour; ½ teaspoon salt

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
50 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

These steamed cakes made with jackfruit (or other tropical fruits) make a delicious snack or dessert.

Ingredients

1 cup (150 g) rice flour
½ cup (60 g<

Asia
Singapore
Dessert
Fish course
Snack
Pescatarian
South East Asia
Street Food

Method

Prepare the Palm Sugar Syrup by following the instructions.
Combine the rice flour, tapioca starch, coconut milk, salt and pandanus leaves or essence in a saucepan, and cook over very low heat, stirring constantly, until the creamy mixture becomes very thick, about 10 minutes. Remove from the heat and discard the pandanus leav