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Prepare the ingredients.
In a separate bowl, cream the butter and the brown sugar, then the egg.
Add the flour, butter, ginger and coconut milk. Set the paste aside.
Put the icing sugar and equal amounts of water and lime juice into the bowl. Bring to a boil. After 5 minutes, set the syrup aside.
Fill the glasses 2/3 full with the paste. Cover with cling film and place in the steam basket. Pour 250 ml water into the bowl.
Cooking time: 12 minutes.
Remove the glasses, wait 5 min. Turn out. Drizzle with syrup and serve with cream.