Best Steamed Coconut Custard Recipes

LITTLE STEAMED GINGER PUDDINGS WITH COCONUT CUSTARD

Steps:

• Lightly butter 4 (8-ounce) pudding basins. In the bowl of a heavy-duty mixer or in a medium bowl using a hand held mixer, cream the butter and sugar together until the mixture is pale and creamy, about 5 minutes. Add the eggs, a little at a time, beating well after each addition. Stir in the crystallized ginger. Fold in a few spoonfuls of the sifted flour into the bowl, alternating with spoonfuls of the milk, until both ingredients are used up and you have a smooth batter. Divide the pudding among the basins.
• Quarter a sheet of parchment paper and fold a thin pleat down the middle of each mini-sheet. Place a piece over each basin and tie them down with string. Place the puddings in a steamer over a saucepan of gently simmering water and steam for 40 minutes or until the puddings are cooked through. Check the water level in the saucepan from time to time, adding more as needed. Switch off the heat and serve the puddings with the coconut custard and a sprinkling of crystallized ginger.
• In a small pan, whisk together the coconut cream, egg yolks, sugar, and cornstarch. Stir, without boiling, over low heat for 5 to 10 minutes, or until the custard has thickened enough to coat the back of your wooden spoon.

STEAMED PUMPKIN AND COCONUT CUSTARD (SANGKAYA FAK TONG)

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.

STEAMED COCONUT CUSTARD

Steps:

• Bring 2 inches of water to a steady simmer in the bottom of a large steamer. Whisk the eggs in a large bowl just until beaten. Whisk in the sugar until the mixture is smooth, then add the coconut milk and whisk again until well blended.
• Pour the mixture into a 9-inch cake pan or similar container, cover with plastic wrap, and place in the steamer. Steam until the custard is barely set, still jiggling slightly, about 20 minutes. Remove and cool to room temperature.
• To serve, place a portion of sticky rice in a bowl and spoon a bit of the cooled custard over it.