ingredients:
- 3 eggs*
- 1 14-oz. can reduced-fat coconut milk
- 5 tbsp. water
- 3 tbsp. sugar
- 1 oz. cellophane noodles, soaked in warm water for 5 minutes 4 ripe bananas, peeled and chopped
- 1 tsp. salt
- vanilla ice cream or frozen yogurt
- In a medium bowl, beat eggs. Add
- coconut milk, water, and sugar. Stir to combine.
- Pour egg mixture into a 2-quart
- casserole dish.
- Meanwhile, drain cellophane
- noodles and chop into small pieces.
- Add noodles, bananas, and salt to
- the egg mixture and mix well.
- Cover the casserole dish with
- aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with ¥ inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean.
- Serve hot or cold with vanilla ice
- cream or frozen yogurt.
*To reduce the cholesterol content of this dish, use egg substitute instead of real eggs.
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