Serikaya
Serikaya is a traditional Indonesian dessert that is usually eaten for breakfast or with tea on toast.
The basic ingredients are eggs , coconut milk and palm sugar . The resulting mass is seasoned with pandanus essence and steamed in small molds . After cooking, the portions of this pudding-like dish are sprinkled with fresh coconut flakes.
Serikaya is usually made without rice , but variants made with rice are also common on the Indonesian islands .
literature
- Meriam Ismail: Authentic Malay cooking . Periplus Editions, Singapore 2011, ISBN 978-079-460-596-4 ; therein the chapter "Desserts", section "Rich Egg Custard with Palm Sugar (Serikaya)".