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.
Cleanly open the tops of the 2 coconuts. Pour out the coconut juice and reserve.
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.
Strain the batter through cheesecloth and discard the pandan leaves. Fill the coconuts with the batter.
Place the filled coconuts in a prepared steamer and steam for 30 minutes.