Egg Coconut Custard Dessert Recipe (Noum Bak Keng)

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining a creamy texture.

tapioca starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Cornstarch is more readily available and less expensive.

Preheat a steamer over medium heat.

Whisk eggs in a bowl until well combined.

Add coconut milk and sugar to the eggs, mixing until dissolved.

Stir in salt and vanilla extract until blended.

In a separate bowl, combine tapioca starch with a little water to form a slurry.

Gradually mix the slurry into the egg-coconut mixture until smooth.

Prepare small cups or ramekins for steaming.

Pour the mixture into the cups, filling them halfway.

Place the cups in the steamer and cover with a lid.

Steam for 20-25 minutes until the custard is set and a toothpick comes out clean.

Remove from the steamer and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens