Rice pie with coconut topping

Name: rice pie with coconut topping
Cook time: 25 min
Total time: 60 min
Yield: 16
Ingredients: business suit white bread mix a 500 g; 1 tablespoon butter; 3 Eggs; 1 look coconut milk 400 ml; 1 full tablespoon custard powder; 100 g sugar; 1 cup rice milk 1/2 liter; 75 g ground coconut; 2 teaspoons ground cardamom or cinnamon

A tasty recipe. The vegetarian dessert contains the following ingredients: white bread mix (a 500 g), butter, eggs, coconut milk (400 ml), custard powder, sugar, rice pudding (1/2 liter), ground coconut and ground cardamom (or cinnamon).

Ingredients

Kitchen Stuff

custard shape (diameter 30 cm), greased

Directions

Preheat the oven to 200 ° C.
In a bowl prepare dough for white bread, butter and 150 ml lukewarm water as indicated on the packaging.
Let the dough rise for about 10 minutes.
In a bowl, beat eggs with coconut milk, custard powder and half of sugar.
Stir in the rice pudding.
Sprinkle the worktop with some flour and dough to form a thin piece with a diameter of approx.
32 cm.
Cover up with dough and press dough well on edge, cut away excess dough from top edge.
Add rice porridge mix.
In a bowl mix sugar, coconut and cardamom together.
Sprinkle over flan.
Place 1 ridge in the middle of the oven and rice flew in approx.
35 min.
Golden brown and cooked through.
Let cool..