Lunch for the 16M 19D lo today
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Pumpkin coconut pie in rice cooker:
1/2 cup diced pumpkin
1 cup coconut milk
1/8 cup shredded coconut flesh
1 cup chopped watercresss
1/4 cup multi-grain flour
1 kampung egg (lightly beaten)
1 cup coconut milk
1/8 cup shredded coconut flesh
1 cup chopped watercresss
1/4 cup multi-grain flour
1 kampung egg (lightly beaten)
Mix all ingredients in a mixing bowl and pour into rice cooker pot. Set to cake mode and cook for 30 minutes.
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