Pait Pait Telur Kelapa Parut
A complex breakfast dish from Indonesia, Pait Pait Telur Kelapa Parut features a savory and slightly bitter steamed egg custard infused with the unique flavor of young coconut flesh. This dish offers a contrasting texture of soft custard and slightly chewy coconut, providing a challenging yet rewarding culinary experience.
Prep Time
75 min
Difficulty
Hard
Servings
4
Calories
280 kcal
Instructions
- 1
Prepare the aromatics: Finely chop the shallots and garlic. Bruise the lemongrass stalk and slice the galangal thinly. (5 minutes)
~5 min - 2
Make the spice paste: In a mortar and pestle or food processor, grind the chopped shallots, garlic, bruised lemongrass, sliced galangal, turmeric powder, and candlenuts into a smooth paste. (10 minutes)
~10 min - 3
Cook the spice paste: Heat a small saucepan over medium heat. Add a tablespoon of neutral oil (optional, for easier grinding) and sauté the spice paste until fragrant, about 3-4 minutes. Remove from heat and let it cool slightly. (4 minutes)
~4 min - 4
Prepare the coconut mixture: In a large bowl, whisk together the eggs until well combined. Gradually whisk in the coconut milk and water until smooth. Strain the mixture through a fine-mesh sieve to ensure a silky custard. (5 minutes)
~5 min - 5
Infuse the coconut mixture: Add the cooled spice paste, salt, and white pepper to the strained egg mixture. Stir gently to combine. Add the thinly sliced young coconut flesh and the pandan leaf. Stir once more. (3 minutes)
~3 min - 6
Steam the custard: Arrange ramekins inside a bamboo steamer basket. Pour the mixture evenly into the ramekins. Place the steamer basket over a pot of boiling water. Cover and steam over medium-low heat for 30-35 minutes, or until the custard is set but still slightly wobbly in the center. (35 minutes)
~35 min - 7
Rest and serve: Carefully remove the ramekins from the steamer. Let them rest for 5 minutes before serving. Discard the pandan leaf. (5 minutes)
~5 min
Tips
- For a cleaner texture, ensure you strain the egg and coconut milk mixture thoroughly. Adjust steaming time based on ramekin size and stove heat; a slight wobble is desired, as it will continue to set.
- The slight bitterness of this dish comes from the combination of young coconut flesh and specific spices. If you find it too bitter, you can add a tiny pinch of palm sugar to the mixture, but this will alter the flavor profile.
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