1/2 cup powdered milk
1 cup thick coconut milk
6 pcs. sliced bread, diced (2 cups)
1 can (234 g) Del Monte fresh cut pineapple chunks
2/3 cup white sugar
2 eggs, lightly beaten
1/4 tsp vanilla
2 Tbsp margarine, melted
1/4 cup cooked red sago
2 Tbsp toasted cashew nuts, optional
- Combine all ingredients. Reserve some pieves of sago and pineapple chunks for garnish, if desired. Blend the mixture well.
- Caramelize 1/4 cup sugar in an aluminum or metal mold pan. Arrange pieces of sago and Del Monte pineapple chunks at the bottom of the pan. Pour in bread mixture. Cover with aluminum foil or wax paper. Steam for 1 hour or until toothpick inserted in the center comes out clean
by Mildred
Source: Del Monte Recipes
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