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8 Serves
98 Mins
25 g
4 g
7 g
In a mixing bowl, whisk the eggs thoroughly until smooth.
Ingredients, vitamins, and health benefits
Egg
Coconut Milk
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
393 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Dissolve the jaggery in a small amount of warm water and strain to remove impurities, then combine with coconut milk and ground cardamom.
Gently incorporate the coconut milk mixture into the beaten eggs, ensuring no air bubbles are formed.
Pour the custard mixture into a heat-proof dish and cover tightly with aluminum foil.
Place the dish into a steamer and steam over medium-low heat until the custard is set, approximately 70 to 75 minutes.
Jaggery
Cardamom
Vitamin C
1 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11
g75
g14
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Chinese
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgAlcohol
0 g