These little puddings are made in ramekins and are composed of 2 parts: the bottom part is the pandan pudding and on top is a coconut cream layer, creating a pleasant surprise for your guests.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 492 calories, Carbohydrate 73.2 g, Fat 22.1 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 20.1 g, Sodium 325.5 mg, Sugar 48.5 g
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