Filled Custard

Introduction

History

The recipe for Filled Custard has been passed down through generations in many Asian cultures. It is often served during special occasions and celebrations, such as weddings and festivals. The combination of coconut and sticky rice flour is a classic pairing that has stood the test of time, making this dessert a beloved favorite among many.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to cook the filling until it reaches the desired consistency to ensure that it is not too runny or too thick.

- When shaping the dough balls, make sure to flatten them thinly to ensure that the filling is evenly distributed.

- Be patient when cooking the topping mixture, as it may take some time to thicken. Continuously stir to prevent lumps from forming.

- Steam the filled custard cups for the recommended time to ensure that they are cooked through and have a soft texture.

Serving Suggestions

Filled Custard can be served as a sweet treat after a meal or as a snack with a cup of tea or coffee.

Cooking Techniques

Steaming is the preferred cooking technique for Filled Custard to ensure that the dough cooks through and has a soft texture.

Ingredient Substitutions

If you cannot find palm sugar, you can substitute it with brown sugar or coconut sugar.

Make Ahead Tips

You can prepare the filling and dough ahead of time and store them in the refrigerator until ready to assemble and steam.

Presentation Ideas

Serve Filled Custard in small paper cake cups for a traditional and authentic presentation.

Pairing Recommendations

Filled Custard pairs well with a hot cup of tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Filled Custard in an airtight container in the refrigerator. To reheat, steam the custard cups for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Filled Custard contains approximately 250 calories.

Carbohydrates

Each serving of Filled Custard contains approximately 30g of carbohydrates.

Fats

Each serving of Filled Custard contains approximately 15g of fats.

Proteins

Each serving of Filled Custard contains approximately 5g of proteins.

Vitamins and minerals

Filled Custard is a good source of iron, calcium, and vitamin C.

Alergens

Filled Custard contains coconut and rice flour, which may be allergens for some individuals.

Summary

Filled Custard is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

Filled Custard is a delightful and traditional dessert that is sure to impress your family and friends. With its sweet coconut filling, sticky rice flour dough, and creamy coconut milk topping, this dessert is a true delight for the taste buds. Enjoy this sweet treat on special occasions or whenever you are craving something sweet and satisfying.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the sea. She had always been a wonderful cook, and I often found myself in awe of her culinary skills.

On this particular day, Martha had invited me over for tea and biscuits. As we sat in her cozy kitchen, sipping on fragrant Earl Grey tea, Martha suddenly disappeared into the pantry. I could hear her rummaging around, and when she emerged, she was holding a tattered old recipe book in her hands.

"Ah, I almost forgot about this old thing," Martha exclaimed, flipping through the yellowed pages. "Here it is, the recipe for Filled Custard. I haven't made this in years, but it's one of my favorites."

I watched intently as Martha gathered the ingredients and began to prepare the custard. She moved with such grace and confidence in the kitchen, her hands deftly mixing and pouring, as if she were conducting a symphony. I was mesmerized by her skill, and I knew that I had to learn how to make this custard myself.

As Martha finished baking the custard in the oven, the sweet aroma filled the kitchen, making my mouth water in anticipation. When she finally pulled the custard out of the oven, it was a golden masterpiece, perfectly set and beautifully caramelized on top.

We sat down at the table and enjoyed the custard together, savoring each creamy spoonful. The flavors were rich and comforting, and I could feel the warmth spreading through my body with every bite. It was a simple yet exquisite dessert, a true testament to Martha's culinary prowess.

After our tea and custard, I asked Martha if she would be willing to teach me how to make the recipe. She smiled warmly and agreed, happy to pass on her knowledge to a willing pupil. And so, over the course of the next few weeks, Martha patiently guided me through the steps, teaching me the secrets and techniques that had been passed down to her through generations.

I learned how to carefully temper the eggs, so they wouldn't curdle in the hot milk. I learned how to infuse the custard with vanilla and nutmeg, creating a depth of flavor that was truly divine. And most importantly, I learned how to bake the custard just right, so it would come out perfectly creamy and smooth every time.

As I practiced making the custard on my own, I found myself thinking back to that day in Martha's kitchen, when I first discovered the recipe. It was a moment of pure joy and inspiration, a turning point in my culinary journey. And with each batch of custard that I made, I felt a deep connection to Martha and the generations of cooks who had come before her.

Now, whenever I make Filled Custard for my family and friends, I think of Martha and the wonderful memories we shared in her kitchen by the sea. And I am grateful for the gift of this recipe, a treasure that will forever hold a special place in my heart.

Categories

| Cambodian Desserts | Cambodian Recipes | Coconut Milk Recipes | Coconut Recipes | Custard Recipes | Palm Sugar Recipes | Rice Flour Recipes | Sweet Rice Flour Recipes |

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