Thursday, August 24, 2017 | INDONESIAN CULINARY |

Steamed Coconut Custard | Kue Talam Kelapa

Kue Talam


  • 3 eggs
  • 1 14-oz can reduced-fat coconut milk
  • 5 tbs water
  • 3 tbs sugar
  • 1 oz cellophane noodles, soaked in warm water for 5 minutes
  • 4 ripe bananas, peeled and chopped
  • 1 tsp salt
  • vanilla ice cream or frozen yogurt

How To:

  • 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°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.

Filed in: Dessert