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Method:
Cook sugar and thin coconut milk, until
the sugar is dissolved. Remove from heat, leave to cool.
Combine the rest of the ingredients and add into above cooled mixture.
Stir batter until well combined and strain. Reheat the small
Chinese cups in the preheated steamer. Remove and spoon in some
batter mixture to
¾ fill the Chinese cups. Steam over medium
heat for 10-15 minutes until cooked. Remove and coat well with
grated coconut flesh before serving.
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