400 ml/14 fl oz can coconut milk
5 tablespoons white sugar
1/4 teaspoon salt
4 tablespoons cornflour (cornstarch) or arrowroot
If the brand of canned coconut milk is very thick and rich, dilute
before it is measured with an equal amount of water, or only 1 cup
water if it is not very thick.
Combine coconut milk, water, sugar and salt in a saucepan and stir
over medium heat until sugar dissolves and simmering point is reached.
Mix cornflour or arrowroot smoothly with a little cold water and stir
into the hot milk. Stir constantly until it boils and thickens. Pour
into a 20 cm (8 in) square glass dish and chill until firm. Cut into
squares or diamond shapes.
Serve each piece on a strip of banana leaf if preferred.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)