purin
New member
Ingredients:
• 4-6 ripe bananas, steamed until soft, about 6 minutes
• 3-5 cups crushed ice
Coconut Custard
• ¾ cup (100g) rice flour
• 1 litre (4 cups) thick coconut milk
• 2 pandanus leaves, raked with a fork, knotted
• ¼ teaspoon salt
• 150 g ( ¾ cup) sugar
• ½ teaspoon vanilla essence
Syrup:
• 125 mL ( ½ cup) water
• 100 g ( ½ cup) sugar
Preparations:
1. to make the Coconut Custard, mix the rice flour with 125 mL ( ½ cup) of the thick coconut milk and set aside
2. Put the rest of the coconut milk, pandanus leaves and salt in a saucepan and bring to a boil, stirring constantly. Simmer for 2 minutes, then remove the pandanus leaves. Stir in the rice flour mixture and simmer until the mixture thickens to a custard, about 2 minutes. Add the sugar and vanilla essence, and stir until the sugar dissolves. Set aside to cool.
3. Make the Syrup by bringing the water and sugar to a boil in a small saucepan, stirring constantly. Simmer uncovered for 3 minutes and set aside to cool
4. Peel the bananas and slice. Divide into 4-6 serving bowls. Add some of the Coconut Custard and about ½ cup crushed ice to each bowl. Top each portion with some Syrup and serve immediately.
Serves 4 to 6
Preparation time: 20 mins.
Cooking time: 25 mins.
jadi ngiler aku
