A two layer Kratong (small pastry tart). This one has a sweet rice centre, topped off with an egg pudding topping. You will need to bake Kratong cases (empty pastry cups), the pastry case recipe is the same as used in this one.

Ingredients
10-20 Kratong Cases

For the Lower Layer
50 gms Sticky Rice Steamed
100 ml Coconut Milk
1/2 Teaspoon Salt
50 gms Sugar
Optional food colouring

For the Topping
3 Duck Eggs (Use Chicken if you can't get Duck)
100 gms Palm Sugar
200 ml Coconut Milk

Preparation
1. The lower layer: Mix the sticky rice with the coconut milk, salt and sugar and leave it to cool. I like to colour this layer green or red to contrast with the yellow of the egg topping.
2. For the topping: Whip the eggs with the palm sugar and coconut milk until you get some bubbled in it, (the slightly frothy stage). Then steam for 20 minutes to cook. Leave to cool.
3. To serve, spoon the sticky rice into the base of the kratong case, the spoon over some of the egg pudding.