Pudding & Dessert
Steamed Coconut Milk Custard Pudding with Palm Sugar
Prep
15 min
Cook
25 min
Servings
5
Level
Medium
This silky Nusantara-style custard blends the rich savoriness of fresh coconut milk with the deep, caramel-like sweetness of palm sugar, gently steamed until the texture is smooth as silk. Unlike baked European custards, this steamed version has a warm pandan aroma and a more down-to-earth flavor. It's the perfect soothing dessert after a hearty meal.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 Chicken eggs
- 100 grams Grated palm sugar
- 30 grams Granulated sugar
- 400 ml Fresh thick coconut milk
- 2 leaves, tied into a knot Pandan leaves
- 1/4 tsp Fine salt
- 1/4 tsp Vanilla powder
- 50 ml (for dissolving the palm sugar) Water
🛒 Products You Might Need
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Simmer the grated palm sugar with 50 ml water and the pandan leaves over low heat, stirring, until the sugar dissolves completely and thickens slightly. Strain to remove any sugar impurities, then set aside until lukewarm.
- 2 In a separate pot, heat the coconut milk together with the salt and vanilla powder over low heat, stirring constantly so the coconut milk doesn't split. Don't let it boil — just heat until warm and steaming. Remove from heat and let cool slightly.
- 3 In a bowl, gently whisk the eggs and granulated sugar with a fork or whisk, just until combined. Avoid whisking too vigorously so you don't create too many air bubbles.
- 4 Pour the palm sugar mixture into the egg mixture while stirring gently, then gradually pour in the warm coconut milk little by little, stirring continuously in one direction so the eggs don't curdle (cook too quickly).
- 5 Strain the entire custard mixture through a fine sieve into another bowl to achieve a perfectly smooth texture with no lumps.
- 6 Pour the mixture into 4-5 heatproof cups or glasses. Cover the surface of each cup with aluminum foil or plastic wrap so condensation doesn't drip into the custard.
- 7 Prepare a steamer, bring the water to a boil, then reduce the heat. Arrange the custard cups in the steamer and steam over low heat for 20-25 minutes, until the custard is set but still slightly wobbly in the center.
- 8 Remove the custard, let it cool to warm, then refrigerate for at least 2 hours before serving so the texture becomes firmer and refreshingly cold.
💡 Tips
• Use low heat when steaming and leave a small gap in the pot lid so condensation doesn't drip down and create holes on the custard's surface.
• Don't whisk the eggs too vigorously, as excess air bubbles will make the custard's texture porous instead of smooth.
• Make sure the coconut milk doesn't boil while heating, as this can cause it to split and leave a raw, unpleasant taste.
• This custard tastes best served cold straight from the refrigerator; you can also top it with shredded young coconut for extra texture.
📊 Nutrition Facts / serving
220
Calories (kcal)
5 g
Protein
15 g
Fat
18 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Pudding & Dessert
Basque Tiramisu, Caramelized Baked Cheesecake with a Coffee Mascarpone Twist
Pudding & Dessert
Coconut Crème Brûlée, Soft Caramel Pudding with Coconut Aroma
Pudding & Dessert
Bingsu Melon Susu Serut Lembut Segar (Korean-Style Shaved Ice with Melon and Milk)
Pudding & Dessert
No comments yet. Be the first! 😊