Courtesy of Gillian Khoo Coldsnow's Facebook friend.
Whisk egg yolks and set aside.
Pour the coconut milk and palm sugar into a small saucepan. Melt the palm sugar on low heat. Stir throughout.
Add pandan leaves and the white sugar to the melted coconut mixture. Stir until all the sugar is melted and the coconut milk bubbles.
Turn off the heat. With one hand, slowly pour the hot coconut mixture into the whisked egg yolks until it's all mixed. Do it slowly and steadily so that the egg mixture won't curdle.
Pour the coconut-egg yolk mixture back into the saucepan. Let it simmer and stir throughout. The mixture will thicken. This should take about 10 minutes.
Remove the pandan leaves with a pair of chopsticks.
Transfer to a sterilised bottle*. Cool, cover and refrigerate.
Sterilise the bottles by placing washed wet bottles into a 140C oven and removing them when they're dry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 643 | ||
Calories from Fat: 567 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63g | 84 % | |
Saturated Fat 43.9g | 220 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 1048.9mg | 323 % | |
Sodium 10530.1mg | 363 % | |
Potassium 511.4mg | 13 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.4g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 643
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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