INGREDIENTS 3/4 cup of steamed and minced taro 1/2 cup of finely sliced shallot 4 duck eggs 1 cup of thick coconut milk 1 cup of palm sugar 1/2 tsp. of salt 1/2 cup of pandanus leaf essence water 3 tbsp. of oil
PREPARATION Heat the oven up to 350 degrees. Break the eggs into a mixing bowl together with pandanus leaf essence water and beat it well. Add palm sugar, thick coconut milk and salt. Then beat it more until done. Filter it with the sieve and add minced taro, stir it around. Pour it into a pot then place it on medium heat, slowly stir it until it becomes thick. Then remove it from the heat and pour it into cups or tray. Put cups or tray into oven for about 30-40 minutes then remove from oven, leave them cool. Heat 3 tbsp. of oil in a pan. When the oil is hot, add finely sliced shallots and stir-fry until golden brown then remove from heat. Leave them on a plate covered with a paper towel to let the oil soaked off then sprinkle on top of taro custard. Serve.