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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