Pineapple custard
Rice caramel
- 1 1/2 CUP COCONUT MILK
- 400 GRAM SUGAR
- 100 GRAM HONEY
- 4 CUPS PUFFED RICE
- 50 GRAM PEANUTS, chopped
- 1 TBSP SESAME SEED
Heat 1/4 cup of water and dissolve the sugar. Add the pineapple juice; beat in the eggs. Pour the custard in an oven dish and bake half an hour at 180 degrees Celsius. Put the custard in the fridge for three hours.
Bring the coconut milk with the sugar to the boil and cook on high heat until the mixture becomes golden brown. Stir well. Add the other ingredients and pour this in a greased square tin. Allow it to cool down in the fridge for two hours and cut in squares.
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