To make the Topping, whisk the egg whites, sugar and salt in a mixing bowl until stiff. Spread this over the coconut mixture and sprinkle with the raisins. Bake in a preheated oven until the Topping sets and the surface is golden brown, about 20 minutes.
This dessert cannot be cut into pieces, but should be spooned into serving dishes.
Serves 4 Preparation time: 5 mins Cooking time: 5 mins
Durian Cake
I Butter or margarine, softened (for greasing)
Flour for dusting
175 ml (3/4 cup) thick coconut milk
350 g (1 ½ cups) durian flesh, deseeded
3 eggs
200 g (1 cup) sugar
250 g (1 2/3 cups) flour
1 Lightly grease a 15 cm (6 in) cake pan with the softened butter or margarine. Dust lightly with a little flour and tap out the excess. Preheat the oven to 175°C (340°F).
2 Bring the coconut milk to a boil over low heat in a small saucepan. Set aside to cool, then combine it with the durian flesh. Mix well.
3 Whisk the eggs and sugar together in a bowl until fluffy and light. Using a large metal spoon or rubber spatula, fold in the flour to the durian mixture in three or four batches. When both ingredients have been well incorporated, turn the batter into the greased cake pan.
4 Bake in a preheated oven for 30 to 40 minutes or until the cake is golden brown and a knife inserted in the middle comes out clean. Set aside to cool before cutting into serving pieces.
Serves 4 Preparation time: 30 mins Cooking time: 50 mins
Rice Pyramids with Palm Sugar Filling
200 g (1 cup) uncooked glutinous rice, washed and soaked for 3- 4 hours (or overnight)
100 g (1 cup) freshly grated coconut
¼ teaspoon salt
2-3 banana leaf sheets, softened and cut into 18-20 small squares (12 cm / 5 in across)
100 g (½ cup) finely chopped palm sugar
1 Drain the glutinous rice and grind in a blender to the texture of fine breadcrumbs, scraping the sides of the blender with a spoon or spatula to ensure the rice is all ground.
2 In a mixing bowl, combine the ground rice, grated coconut and salt; the mixture should be crumbly.
3 Press a banana leaf square in the middle and crease one side to form a wide cone. Fill the tip of the cone with 2 tablespoons of the ground rice mixture, then hollow out the middle. Spoon 1 rounded teaspoon of the chopped palm sugar into the hollow, then top with another scant 1 teaspoon of the ground rice mixture to cover the sugar. Make sure the palm sugar is completely enclosed (to prevent leakage during steaming).
4 Fold the base of the triangle over to enclose neatly and arrange the cones on a steamer tray. Steam over medium heat for 25 minutes.
Makes 18-20 cakes Preparation time: 30 mins + 3 hours soaking Cooking time: 25 mins
Prepare the ground rice and coconut mixture, the chopped palm sugar, and the leaves.
Fold a banana leaf square into a wide cone then fill it with some of the rice mixture.
Make a hollow in the rice mixture then place some palm sugar in it and top with a little
Fold the edges of the cone over to enclose the filling then arrange on a steamer tray.
Sweet Coconut Pancakes
150 g (1 cup) flour, sifted
2 eggs
500 ml (2 cups) thick coconut milk
1/2 teaspoon salt
2 tablespoons oil
Coconut Filling
100 g (1/2 cup) palm sugar or dark brown sugar
60 ml (¼ cup) water
100 g (1 cup) freshly grated coconut
¼ teaspoon salt
1 pandanus leaf, tied into a knot
1 Make the Coconut Filling by bringing the sugar and water to a boil in a saucepan. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the sugar dissolves and the mixture turns syrupy Add all the other ingredients and cook, stirring constantly, for 10 to 15 minutes, until the mixture dries up. Remove from the heat, discard the pandanus leaf and set aside.
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