Sunkhaya Coconut Custard Recipes

COCONUT CUSTARD

Coconut Custard image

Provided by Bobby Flay

Categories dessert

Yield fliling for one 4-layer cake

Number Of Ingredients 8

Ingredients

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum
1/2 teaspoon pure vanilla extract

Steps:

Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

KAYA (COCONUT EGG CUSTARD)

Kaya (Coconut Egg Custard) image

Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia. I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same. I press the mixture through a sieve before bottling.

Provided by Sascha

Categories Dessert

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 1/4 cups coconut cream
3 large eggs
1 cup sugar
2 -3 pandan leaves, knotted

Steps:

Start with one cup of sugar, but more can be used. Use less/more pandan, depending on the level of fragrance you want this to have.
Combine the eggs and sugar in a bowl until well blended and the sugar is completely dissolved.
Add in coconut cream and mix well.
Pour mixture into the top of a double boiler and "steam" uncovered for 1 hour, stirring constantly.
Cover then "steam" for another 2 hours, refilling with boiling water and stirring mixture every 1/2 hour.
After steaming for a combined 3 hours, the mixture should be thick and golden brown.
Add the knotted pandan leaves and allow the mixture to "steam" for another hour without stirring.
Remove knotted pandan leaves and cool before filling into clean, warm bottles to store.

Nutrition Facts : Calories 213.1, Fat 10.1, SaturatedFat 7.8, Cholesterol 79.3, Sodium 49.4, Carbohydrate 29, Fiber 1, Sugar 28, Protein 3.6

COCONUT CUSTARD

Coconut Custard image

"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

Steps:

In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.

STEAMED PUMPKIN AND COCONUT CUSTARD (SANGKAYA FAK TONG)

Steamed Pumpkin and Coconut Custard (Sangkaya Fak Tong) image

Make and share this Steamed Pumpkin and Coconut Custard (Sangkaya Fak Tong) recipe from Food.com.

Provided by Tisme

Categories Dessert

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 small pumpkin, 1 large or 2 small Japanese pumpkin
1 egg, at room temperature
3 tablespoons palm sugar, shaved
1/3 cup coconut cream, thick coconut cream
cinnamon, pinch of
1/2 teaspoon vanilla extract
1 pinch salt, to taste

Steps:

Cut the top off the pumpkin and carefully scoop out the seeds and the stringy insides. then rinse well. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape.
In a small wok or pan, mix the egg with the sugar, coconut cream cinnamon, vanilla and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it.
Pour into the pumpkin and steam gently for about 20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.
When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before serving.
When ready to serve, take a knife and cut a wedge of the pumpkin just as if it were a pie. The custard should be firm enough to stand on its own and not be runny.
You can eat the whole pumpkin, the skin and flesh of the pumpkin and the creamy custard inside.
You can refrigerate any leftovers for later.

Nutrition Facts : Calories 143.9, Fat 5.2, SaturatedFat 4.2, Cholesterol 46.5, Sodium 65.5, Carbohydrate 22.7, Fiber 0.1, Sugar 22.2, Protein 1.9

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