Serikaya (Coconut Custard)

Still from the book: Cooking Indonesian by Agnes de Keijzer Brackman and Cathay Brackman, this simple desert is using coconut milk as its main ingredients. Perhaps, it looks similar with caramel cream. Hmm... at least I think so. While caramel cream is using milk, this serikaya is using coconut milk. Others are the same.


Ingredients:

• Eggs 4
• Sugar in powder 6 tbsp
• Coconut Milk 500 ml, from 1 grated coconut with sufficient water added
• Brown Sugar or Palm Sugar

How to cook:

• Beat the eggs and sugar together until sugar is dissolved. Mix with the coconut milk. Set aside.
• Line individual cups with a bit of brown/palm sugar. Pour coconut mixture into cups until it's full.
• Steam in 40 minutes. Test with a toothpick or a knife in the center part. If it comes out clean, it is cooked.
• Make them cool before putting it in the refrigerator.
• Before serving, you may take out the serikaya from its cup into a small plate. Be careful, do it with knife first to loose the edges, then place the small plate on top, turn it out.

Note:

• I used one box of ready-to-use coconut milk, it was 250 ml, then I added 250 water
• I prefer to eat it while it is warm. So yummy...