Thai custard steamed in a young coconut

Thai custard steamed in a young coconut


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About this recipe: A young coconut is used as a vessel for this delicious steamed custard. This recipe uses duck eggs for added richness, but chicken eggs can be substituted. For a nice presentation, the young coconuts must be hulled and shaped into a cylinder.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 6 

  • 2 young coconuts
  • 5 duck eggs
  • 200g white sugar
  • 220g palm sugar
  • 1/2 teaspoon salt
  • 4 pandan leaves, snipped into 3 cm pieces
  • Reserved coconut juice from coconut

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Cleanly open the tops of the 2 coconuts. Pour out the coconut juice and reserve.
  2. Mix the duck eggs, white sugar, palm sugar and salt together. Crush and mix the pandan leaves in this mixture until the sugar has dissolved. Add the coconut juice and mix well.
  3. Strain the batter through cheesecloth and discard the pandan leaves. Fill the coconuts with the batter.
  4. Place the filled coconuts in a prepared steamer and steam for 30 minutes.
  5. Allow the coconuts to cool and serve.

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