BANANA CUSTARD

Traditional malay kuih, using  any cooking banana for this recipes.I use ripe pisang tanduk to make this delicious snack to be enjoyed throughout the day.

BANANA CUSTARD

150g rice flour
2 tbsp tapioca flour
500ml thin coconut milk
100g sugar
1/8 tsp salt
2 pandan leaves,torn lengthwise and tied into knot
1 medium size pisang tanduk,sliced on the diagonal into 1 cm pieces
some banana leaves softened and cut into 18cm squares

Method.;
1.place the rice flour and tapioca flour into a bowl and mix with 200ml of the thin coconut milk,stirring well to remove any lumps.set aside.
2.pour the remaining coconut milk into a saucepan with sugar,salt and pandan leaves and bring to a boil over low heat.when the milk come to a boil,pour in the flour batter,stirring continously with a wooden spoon to make a thick,smooth custard.
3.spoon 2 tbspoon of the custard mixture onto the square of banana leaf.place a slice of banana on
top of the custard,then spoon another 2 tbsp onto the banana to enclose it.
4.shape the custard into an oblong roll and fold the banana leaf around it.tuck both ends in neatly to make 6x8cm packet.Arrange the packets in a steamer and steam for 20 minutes.set aside to cool before serving