1/2 cup cornstarch
1/2 cup white sugar
2-cups coconut milk
coconut cream from 1 grated coconut
Extract coco cream and coconut milk from the grated coconut.
Place grated coconut in a muslin bag wrung out of warm water.
Twist the open end and squeeze out the coco cream without adding water.
Set aside for cooking Latik.
Add three potions of warm water and squeeze the bag of grated coconut
with every addition of water.
Cook coco cream in a frying pan over medium heat until oil and latik form.
The latik should have a delicate, golden yellow color and must not be burnt.
Transfer latik into a cool dish separate from oil or further heating will
turn the latik to darker shade.
Blend cornstarch and sugar thoroughly in a 1-quart bowl
and add 1/4-cup of coco milk.
Boil the rest of the coco milk in a 2-quart saucepan.
Add the cornstarch-sugar mixture, stirring with a wire whisk until it boils.
Hold for 2-3 minutes to attain a cooked flavor of the starch.
Pour while hot into two oiled cereal dishes.
Cut into pie like wedges. Garnish each with latik.
Serve warm or chilled.
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