Category : International Cuisine
Author : Guest
Hits : 3483
Date : 09/07/2003
Coconut Sause 1 cup thick coconut cream (first extract) 1/3 cup sugar 2 tbsps. fresh langka, diced 1/3 cup coconut, grated 3 tbsps. cornstarch, dispersed in 3 tbsps. water Maja Mixture 1 cup cornstarch 1 1/2 cups sugar 2 cups coconut milk (second extract) 1 370 ml. can CARNATION Evaporated Milk 1/3 cup fresh langka, sliced
1. Combine cornstarch, 1/2 cup sugar and 1 cup of coconut milk in a bowl. Set aside. In a saucepan, mix remaining coconut milk, CARNATION Evaporated Milk and langka; simmer for about 5 min. Slowly add cornstarch mixture and cook, stirring constantly until thick. Pour into a greased mold. Cool then chill for about 1 hr. Unmold onto a serving platter and top with coconut sauce. 2. To prepare sauce, combine first four ingredients in a pan. Simmer stirring constantly for about 5 minutes. Add cornstarch and continue cooking until thickened. Cool and pour over chilled maja nangka.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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