Category : International Cuisine
Author : Guest
Hits : 3743
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.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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