Ingredients:

• 350ml Milk
• 3 Egg yolks
• 50g Granulated sugar
• 25g Corn flour

Eggroll skin:

• 375ml Water
• 150g All-purpose flour
• 25g Tapioca starch
• 50g Powdered milk
• 2 Eggs
• 1 tbsp Cooking oil
• 1/4 tsp Salt
• 1 tbsp Margarine (to be smeared on a skillet)
• 3 Egg white, beaten
• 150g Bread crumb flour

Filling:

• 3 Kepok bananas, small cuts
• 50g Powdered milk
• 35g Corn flour
• 30g Granulated sugar
• 250g Wong Coco Nata de Coco Cubes
• 200ml Wong Coco Nata de Coco Cubes syrup water

Method:

• Vla: Beat egg yolks and granulated sugar until soft peaks formed; add in corn flour then set aside.  Boil Wong Coco Nata de Coco Cubes syrup water along with milk over moderate heat; take away.  Pour into the egg mixture a little at a time while stirring frequently.  Take away; cook in the pot by stirring slowly until vla is thickened and boiled over low heat.  Take away and allow to cool.

• Eggroll skin: Mix flour, starch, powder milk and salt with water.  Stir evenly and strain so that there is no lump mixture.  Put in eggs and cooking oil into the mixture; stir evenly.  Make a thin layer of omelet out of the mixture on a flat skillet that was smeared earlier with margarine; set aside.

• Filling: Boil and slowly stir nata de coco syrup water, sugar and milk over moderate heat until boiling with the banana half cooked.  Lower the heat; pour in maizena flour.  Stir evenly and let it thickened and set aside.  After the hot stem disappeared, put in Wong Coco Nata de Coco Cubes and stir thoroughly.

• Take 1 sheet of the omelet and put filling moderately; fold like folding eggrolls. Dab the tip with egg white so that the filling doesn’t come out; roll into white egg and panir flour.  Fry until golden brown over moderate heat.  Serve with the vla.