Title: Sunkhaya - Thai Coconut Custard.
Categories: Dessert Thai
Yield: 1 Serving
| 1 | c | Coconut Milk |
| 3/4 | c | Palm Sugar |
| 1/2 | c | Sugar |
| 4 | | Eggs |
| 1 | ts | Vanilla Extract (Optional) |
Put coconut milk in a medium size bowl. Add all ingredients and whisk
lightly until all ingredients are thoroughly mixed. Note: Traditionally,
the mixing is done by hand mixing everything together and crushing in
pieces of banana leave, or the leave of an aromatic plant (bai-tey). The
leaves are then picked out and discarded. Here, vanilla extract is used in
place of the aromatic "bai-tey". The aroma is not the same, but they both
will serve to hide the "raw" taste of the eggs. Divide the mixture into
suitable containers and steam for approximately 30 to 45 minutes. Suitable
container may be simply glass bowls, or hollowed out small pumpkins, or
young "green" coconut with the top of the shell removed.