Num poang moan chien.
( Egg custard pastry.)

Pastry with coconut egg custard filling is deep-fried to golden brown. This recipe originated from Prey Nokor ( Saigon). You can find this yummy sweet treat at most trendy restaurants back home.
• Ingredients :
  • ¼ Cup coconut milk
  • 1 Tablespoon cornstarch
  • 3 Eggs
  • ½ Cup sugar
  • ½ Cup Palm sugar
  • 1 Teaspoon pure vanilla extract
  • 1 Cup All purpose flour
  • ¼ Cup water
  • ¼ Cup vegetable oil or melted butter
  • ¼ Teaspoon salt
  • 4 Cups vegetable oil for deep fry
• Procedures :
  In a small bowl, mix coconut milk and cornstarch together, mix well and set it a side.
  In a mixing bowl, mix egg, sugar, palm sugar and vanilla together till it creamy. Pour the egg mixture in a non-stick sauce pan, add prepared coconut milk, stirs and simmering till thicken. Remove sauce pan from the stove, set egg custard filling a side to cool off.
  In a large bowl, put flour,water, oil and salt together, mix and kneads dough well. Divide dough in to 12 balls, rolls each dough ball by hands and press between palms to flat dough in to circle pastry shell.
  Brush all corner of pastry shell with water. Put a tablespoon of egg custard filling in center of pastry shell, fold pastry shell in half, like half moon shape and press down with a fork to seal. When done set it a side. Continue to the next pastry shell, repeat procedure until dough ball is done.
  Heat up 4 cups oil in a large frying pan. When oil is bubbling hot, use chopstick to drop pastry in hot oil. Don't fry too many at one time. Each batch should take about 5 minutes to cook.
  When pastry is golden brown, remove from hot oil and put it on top of a plate that covered with paper towels to drain excessive oil.
  Serve either hot or cold. Taste great with vanilla ice cream.