STEAMED PLANTAIN AND COCONUT CUSTARD WRAPPED IN BANANA LEAVES (CARANG GESING)
Serves 6
Ingredients
– 2 plantain ( slices into 2 cm mix with 2tsp all ground all spice)
– 2 vanilla pods
– 150g of caster sugar
– 400 ml coconut milk
– 6 egg yolks
– 3 pieces pandan leaves, cut into 3cm
– Banana leaves to wrap the cake or ramekins
– Salt to taste
How to make :
Heat the coconut milk with the vanilla pod and allow to just come to the boil make sure you didn’t break the coconut milk. In a large bowl, beat the egg yolks with the sugar.
Pour the hot coconut milk over the egg yolks whisking vigorously. When completely mixed in, return to the pan.
Stir over a low heat until the mixture thickens sufficiently to coat the back of a spoon. This will take 5-6 minutes. Drain into a bowl, remove vanilla pods, grab a banana leaf. Give a piece of pandan leaf in it, insert the banana slices and pour the coconut custard. Wrap the banana and custard and steam for 25 minutes. Serve cool or hot
Ps : ground all spice in Central Java refer into “bumbu Spekkoek” ( mix 1 part ground cinamoon, 1 part ground nutmeg,1/2 part ground cardamom and 1/2 part ground cloves)
