Thai Custard Recipe
Ingredients
| 1 lb. sticky rice flour | ||
| Eggs | 4 standard | |
| Milk | 3 1/2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Brown sugar | 1 Cup (16 tbs) | |
| White sugar | 11/2 Cup (16 tbs) | |
| Melted margarine | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| 1 Ig. pkg. shredded coconut | ||
Directions
Beat eggs; beat in sugars.
Mix remainder of ingredients except coconut.
Grease bottoms of 2 (9 x 12-inch) cake pans.
Pour in custard.
Sprinkle coconut on top.
Bake at 325°-350° for 45 minutes.
When cool, cut in squares.
Refrigerate.
Mix remainder of ingredients except coconut.
Grease bottoms of 2 (9 x 12-inch) cake pans.
Pour in custard.
Sprinkle coconut on top.
Bake at 325°-350° for 45 minutes.
When cool, cut in squares.
Refrigerate.
Chef
