• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 300ml tuak (rice wine)
  • 1/2 litre fresh milk
  • 1/2 litre whipping cream
  • 3 eggs
  • 250g sugar
  • 50g gelatine sheets, soaked in water to soften

Instructions

  1. In a saucepan, bring the tuak, fresh milk and whipping cream to a boil. Add the softened gelatine to the saucepan and cook until all the gelatine has melted.
  2. Whisk the eggs and the sugar in a bowl and then add the gelatine mixture slowly. Return to the stove and cook, stirring well, until all the sugar has dissolved. Pour into mould and cool at room temperature until slightly set. Refrigerate for several hours or overnight before serving.
  3. For more food and wine stories and recipes, pick up the latest issue of Flavours (Jul - Aug 2005), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

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