Soak hasma for 4 hours. Remove dirt, rinse and put in boiled
water. Bring to the boil. Take out hasma, drain and set aside. Cook rock sugar in water until
dissolved. Poach and shell quail eggs. Place hasma, quail eggs and syrup in
stewing pot. Stew for 2 hours over high heat. Add coconut juice, stew for another 15
minutes.
Fold in milk and stew for 5 minutes
more. Ready to serve.
