Monday, July 27, 2009

taro custard

Parap market has the best taro custards baked in banana leaf, slightly sweet, slightly salty, smooth and creamy, they just slip down. I saw a cockatoo this morning carry off a green passionfruit growing on the neighbour's front fence. I then found a wallet on the median strip of Lee Point Road complete with credit cards, but sans money. I rang the owner when I got home, his wife became breathless at the thought that someone had found it and had to turn the phone over to her husband. He wanted to give me fifty dollars as reward. I had an internal moral tussle when he kept on insisting I take it, but couldn't.
My art exhibition scheduled for Sept "Dyad, an unnatural selection" will be pairs of objects using Charles Darwin, small organism shapes and great apes as source material. I finished a pair of protazoan shaped sculptures yesterday using BRT clay and a linocut for surface detail.

Taro Custard Recipe
300mls coconut milk
4 eggs
3/4 cup raw sugar
1 cup steamed and mashed taro (cold)
2 Tbsps rice flour
pinch salt
Mix together and cook gently until slightly thickened. Pour into a tray and bake at 160 degrees C for 30 mins until set.
Serve immediately on banana leaves

For authentic Thai flavour
+ use palm sugar instead of raw sugar
+ gently heat the coconut milk with some pandanus leaf then strain prior to use