- Pandan Pudding:
- 5 pandan leaves, chopped
- 3/4 cup water
- 3/4 cup rice flour
- 4 tablespoons arrowroot powder
- 2 tablespoons mung bean flour
- 1 cup palm sugar
- 2 cups coconut milk
- Coconut Topping:
- 2 cups coconut cream
- 5 tablespoons rice flour
- 1 teaspoon salt
- Blend pandan leaves and water in a blender until mostly smooth. Strain the mixture through cheesecloth over a bowl; you should have about 1/2 cup of pandan juice.
- Mix rice flour, arrowroot powder, and mung bean flour together in a large bowl. Gradually add the pandan juice and palm sugar into the flour mixture, stirring until completely incorporated. Add the coconut milk and mix well.
- Combine coconut cream, rice flour, and salt in a bowl and stir until no lumps remain.
- Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Add eight 8-ounce ramekins. Bring water to a boil and heat the empty ramekins until hot, 3 minutes.
- Remove the ramekins and fill each one with pandan batter until 3/4 full. Return the ramekins to the saucepan and steam until mixture starts to thicken, about 7 minutes.
- Remove the ramekins from the saucepan. Divide coconut topping evenly among the ramekins; return to the saucepan. Steam until pudding is set and topping is slightly firm, about 5 minutes.
- Remove the ramekins and cool. Serve the puddings in the ramekins or invert each one over a plate and gently shake to release.
05/24/2019
recipepes.com
thai-style steamed pandan pudding, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
