This sweet treat with coconut aroma has a soft pudding-like center and crunchy shell.

#Milk Custard:	#Coating:
100 g Cornstarch 300 ml Milk 300 ml Coconut milk angiesrecipes 2 tbsp Sweetened condensed milk angiesrecipes 1/2 tsp Salt	1 cup German #405 flour 4 tbsp Cornstarch 1 tsp Baking powder 2 tsp Lemon juice 4 tbsp Salad oil Some water

1. 
   Combine together 250ml milk, coconut milk, sweetened condensed milk and salt in a pot. Set the pot over medium low heat. Don’t bring it to a boil. Dissolve the cornstarch in 50 ml of milk and slowly stir it into heated milk until the mixture is thick and smooth. Spread evenly in a rectangle dish and smooth the surface. Refrigerate until firm.
   
2. 
   To prepare the coating by mixing flour, cornstarch and baking powder in a bowl. Add in lemon juice, oil and enough water to make a thick mixture. Cut the milk custard into the smaller slices, using wet knife. Heat some oil to 175C/350F. Coat the custard with the prepared mixture and fry until light brown and crunchy. Drain on paper towels. Serve hot with sweetened condensed milk.

Kaiserschmarrn is a light, caramelized Austrian pancake made from a sweet batter with flour, eggs, sugar, and milk. Usually this pancake is accompanied by apple compote.

3 Eggs 150 g All-purpose flour 30 g Sugar 240 ml Milk Pinch of salt

100 g Raisins 30 g Butter Icing sugar Apple compote (optional)

1. 
   Separate the egg whites from yolks. Thoroughly mix the yolks, sugar, and milk. Add in the flour and again mix well.
   
2. 
   
   
3. 
   Add a pinch of salt to the egg whites and beat until stiff. Add stiff egg whites into the dough and fold carefully.
   
4. 
   Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and fry the top side until golden brown. Tear the pancake into pieces. Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with apple compote if desired.　

#Dumplings:	#Coating:
250 g 40% Quark( or cottage cheese) angiesrecipes 1 Egg yolk 2 tsp Sugar Pinch of salt 100 g German #405 flour 20 g Butter, soften angiesrecipes 12-14 / 500 g Ripe apricots angiesrecipes 3 tbsp Apricot jam (or 12-14 sugar cubes)	40 g Unsalted butter 90 g Fresh bread crumbs, dried out 20 g Sugar 1/2 tsp Cinnamon, ground

1. Gently press quark through a sieve and beat in egg until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour. Mix until a dough begins to form. Finally add the softened butter and blend all together. The dough is rather wet, but still holds together. Wrap the dough in plastic and chill for a few hours or overnight.
   
   
2. Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick some jam or a sugar cube inside the apricot where the pit was and close it up. Bring a large pot of water to a boil. On a lightly oiled work surface or directly on a sheet of cling film roll the dough into a log. Divide the log into 12-14 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed.
   
   
3. Toast the breadcrumbs, sugar and cinnamon in butter in a frying pan until golden. Set aside to cool. Drop the dumplings in boiling water and stir carefully from time to time so that the dumplings move and don't stick to the bottom of the pan. The dumplings will float on the surface of the water after about 5 minutes. Let cook for another 5 minutes. Carefully remove the dumplings from the water with a strainer. Coat evenly the drained apricot dumplings with the browned crumbs.

500 g Banana (not too ripe) Frying oil 30 g All-purpose flour 20 g Cornstarch

1 Egg, beaten 1 tsp Water 150 g Granulated sugar 5 g Corn oil

1. 
   In a bowl combine the egg, AP-flour, 10 grams cornstarch and water to form a smooth batter. Heat a frying pan half filled with oil till 180C/350F. Prepare a serving plate lightly greased with oil or butter.
   
2. 
   Peel bananas, cut into 3 to 4 diagonal chunks and roll in 10 grams of cornstarch to coat. Dip into the batter, making sure each piece is evenly coated. Low the coated banana pieces into the heated oil and deep fry them until golden in color. Remove and drain.
   
3. 
   Heat 5 grams of oil in another clean skillet, add sugar and stir fry over low heat until the sugar dissolves and turns into a syrup. Turn off the heat and return the fried bananas into the syrup. Quickly and carefully mix them and plunge into the prepared serving plate.