Indonesian steamed coconut custard (kue talam kelapa) recipe

Recipe for indonesian steamed coconut custard (kue talam kelapa) in our easy ethnic recipes collection.

Recipe ingredients

• 3 eggs (*)
• 1, 14 ounces, can reduced fat coconut milk
• 5 tablespoons water
• 3 tablespoons sugar
• 1 ounces cellophane noodles, soaked in warm water for 5 minutes
• 4 ripe bananas, peeled and chopped
• 1 teaspoon salt
• Vanilla ice cream or frozen yogurt

(*) To reduce the cholesterol content of this dish, use egg substitute instead of real eggs.

How to make indonesian steamed coconut custard (kue talam kelapa)

• In a medium bowl, beat eggs. Add coconut milk, water, and sugar. Stir to combine.
• Pour egg mixture into a 2-quart casserole dish.
• Meanwhile, drain cellophane noodles and chop into small pieces.
• Add noodles, bananas, and salt to the egg mixture and mix well.
• Cover the casserole dish with aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with 1/2 inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350 degrees F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean.
• Serve hot or cold with vanilla ice cream or frozen yogurt.

Preparation time: 15 minutes
Cooking time: 45 minutes to 1 hour
Serves 8

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