A staple in Asian breakfast, on toast. Absolutely rich and creamy. If you haven’t tasted palm sugar, you’d be surprised at how flavourful it is: like brown sugar on steroids. Here is an easy recipe for now. I am in the midst of adapting the recipe for a combi steamer so stay tuned. In the meantime, this is a stove top recipe that requires stirring but not too much. Excellent on toast paired with butter or in cakes such as swiss rolls.
Main Ingredients
450g palm sugar
300 ml Coconut cream
5 eggs
Optional flavouring: add pandan leaves, knotted
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Method
- In a pot, melt palm sugar on medium heat with a spatula. or whisk Stir slowly but consistently
- Add coconut cream and continue to stir
- Whisk in the eggs, one at a time. Continue to stir
- Allow the mixture to simmer on medium low heat. If the mix appears lumpy, it is ok
- Place the warm mixture into a high speed blender and blend on high for 1-2 mins until smooth
- Pour the mix into clean, pre-rinsed jars and store in the fridge for about 2-3 weeks
