100 g rice flour
50 g wheat flour
300 ml coconut milk from half coconut
75 g young coconut, grated lengthwise
1 tablespoon granulated sugar
1 / 4 teaspoon salt
margarine to taste
Materials chocolate custard filling:
25 g cornstarch
30 g sugar
salt to taste
250 ml thin coconut milk
20 g cocoa powder, dissolve it with a little coconut milk
1 egg yolk
How to make:
1. Chocolate custard filling: Combine cornstarch, egg yolks, and 50 ml of coconut milk. Mix well and set aside. Mix the remaining coconut milk, sugar, salt, cocoa powder and solution. Cook until boiling. Turn off heat, pour the cornstarch solution, stirring frequently, until thickened. Remove and set aside.
2. Mix the rice flour and coconut milk, stir, let stand for 30 minutes. Add flour, grated coconut, sugar, and salt. Mix well.
3. Heat the mold surabi / small skillet, spread with margarine until blended. Pour the batter as a spoon vegetable.
4. Spray a chocolate custard filling. Lift, and do until the dough runs out.
5. Serve.
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