Chiku cream with gula Melaka

Ingredients:
4 ripe chikus
½ cup of coconut cream (may be substituted with plain milk)
1 egg
50g gula melaka, cut into small pieces
4 roasted pistachio nuts, grounded


Method:
1. Cut the chikus in half and use a spoon to remove the flesh, discarding any seeds.

2. Puree the chiku flesh in a food processor.

3. In a saucepan, pour in the chiku puree, coconut cream and egg.

4. Over medium heat, whisk the cream mixture until it gradually thickens.

5. Pour in small cups and allow to cool before refrigerating.

6. To prepare the gula melaka syrup, melt the gula melaka with a few tablespoons of water over medium heat.

7. Allow to bubble until thickened and syrupy.

8. Drizzle the gula melaka syrup over the chiku cream and sprinkle some grounded pistachio nuts.