¾ cup pinipig fresh or frozen, pounded sweet rice
1 ½ cup coconut milk
6 tbsp sugar for caramel
1 can (300 mL) sweetened condensed milk
¼ cup macapuno drained, coconut sport strings
¼ cup kaong drained, sugar palm fruit
¼ cup red or green nata de coco drained, coconut gel
¼ cup sweetened garbanzos drained, chickpeas
2 tbsp grated cheddar cheese
½ tsp finely grated lemon rind
Preheat oven to 325 degree F. Soak pinipig in coconut milk.
Caramelize 3 tbsp sugar in a leche flan mold. Spread evenly and set aside. Repeat process with another leche flan mold.
In a bowl, beat eggs lightly. Add condensed milk, pinipig mixture, macapuno, kaong, nata de coco, garbanzos, cheese and lemon rind. Mix to combine.
Pour mixture into the prepared leche flan molds. Place molds in a roasting pan and set in the middle shelf of the oven. Pour enough hot water in the roasting pan to come halfway up the sides of the molds. Bake for 1 hour or until top is set.
Let cool to room temperature. Chill for several hours before serving.
To remove from the mold, run a knife around the sides and quickly turn the mold into a serving plate. Pour the caramel sauce over it
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