Coconut Custard Cream
Mix plain flour cornflour and sugar together in a small mixing bowl. Beat egg with an electric beater and pour into the mixture of coconut milk, milk and egg yellow colour. Stir in 2 kinds of flour and sugar until well blended. Strain through a metal sieve to a 1-quart measure, cover tightly with microwave plastic wrap. Microwave at High (600-700 Watts) for 4½ minutes. Remove and stir vigorously to produce a very fine paste. Serve as a dip for soft white bread.