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Thai Custard

Healthy.N.Fine's picture
Ingredients
  Sticky rice flour 1 Pound
  Eggs 4
  Milk 3 1⁄2 Cup (56 tbs)
  Baking powder 1⁄2 Teaspoon
  Brown sugar 1 Cup (16 tbs)
  White sugar 1 1⁄2 Cup (24 tbs)
  Melted margarine 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Shredded coconut 1 Large
Directions

Beat eggs; beat in sugars.
Mix remainder of ingredients except coconut.
Grease bottoms of 2 (9 x 12-inch) cake pans.
Pour in custard.
Sprinkle coconut on top.
Bake at 325°-350° for 45 minutes.
When cool, cut in squares.
Refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Dessert
Method: 
Baked

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