Palm sugar, or jaggery, is dark, unrefined sugar made from a variety of sources, including the sap of the palm tree. It can be chunky and must be broken up; dark brown sugar is a nearly perfect substitute. This dish is great with slices of ripe fresh mango.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring 2 inches of water to a steady simmer in the bottom of a large steamer. Whisk the eggs in a large bowl just until beaten. Whisk in the sugar until the mixture is smooth, then add the coconut milk and whisk again until well blended.
Step 2
Pour the mixture into a 9-inch cake pan or similar container, cover with plastic wrap, and place in the steamer. Steam until the custard is barely set, still jiggling slightly, about 20 minutes. Remove and cool to room temperature.
Step 3
To serve, place a portion of sticky rice in a bowl and spoon a bit of the cooled custard over it.
