Burmese Coconut Custard Bites

Ingredients

While the original Bombocado from Brazilian cuisine is a baked coconut cake, this Burmese adaptation transforms the dish into bite-sized custard treats. The Burmese version focuses on the creamy custard filling, encased in a golden crust, rather than a cake-like texture. The flavors and ingredients have been adjusted to suit the Burmese palate, incorporating the use of coconut milk and traditional Burmese cooking techniques. We alse have the original recipe for Bombocado, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 eggs 4 eggs
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 23g, 12g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, whisk together the coconut milk, eggs, sugar, and salt until well combined.
2. 2.
   Sift the all-purpose flour, rice flour, and baking powder into the bowl. Mix until the batter is smooth and free of lumps.
3. 3.
   Heat vegetable oil in a deep frying pan or wok over medium heat.
4. 4.
   Using a spoon or a small ladle, carefully drop spoonfuls of the batter into the hot oil, forming small round shapes.
5. 5.
   Fry the custard bites until they turn golden brown and crispy on the outside, approximately 2-3 minutes per side.
6. 6.
   Remove the custard bites from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Burmese Coconut Custard Bites warm or at room temperature.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy custard filling.
• Rice flour — If you can't find rice flour, you can substitute it with cornstarch or tapioca flour for a similar texture.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the custard bites.

Tips & Tricks

• Make sure the oil is hot enough before frying the custard bites to ensure they cook evenly and develop a crispy exterior.
• If the custard bites absorb too much oil during frying, place them on a wire rack instead of a paper towel to allow excess oil to drip off.
• For added flavor, you can sprinkle the custard bites with a dusting of powdered sugar or drizzle them with a simple syrup made from sugar and water.

Serving advice

Serve the Burmese Coconut Custard Bites as a sweet snack or dessert. They can be enjoyed on their own or paired with a cup of hot tea or coffee.

Presentation advice

Arrange the golden Burmese Coconut Custard Bites on a serving platter or in a decorative bowl. Dust them with powdered sugar for an elegant touch or garnish with fresh mint leaves for a pop of color.