David Thompson

Buat Chii Noi Naa - Custard apples simmered in coconut cream

Ingredients

Dessert coconut cream
Pandanus leaves
Salt
White coconut sugar
A little rice flour
Custard apples

Method

Make the dessert cream. After a few hours, bring to the boil (reserve 25%) in a brass wok with the pandanus leaves and salt.

Mix the rice flour with a little water, then work into the cream and simmer over a very low heat, stirring constantly but gently, until thickened.

Clean and deseed the custard apples (if firm enough they can be stuffed with a peanut mixture)

Add to the warm cream, enrich with the remaining fresh cream.

Serve