Malaysian Coconut Pandan Pudding is a delightful dessert that beautifully blends the flavors of coconut and pandan leaves. This traditional Malaysian dessert is known for its creamy texture and unique aroma. It’s a favorite at family gatherings and celebrations, and it’s sure to be a hit at your next dinner party!
Malaysian Pudding
Creamy and fragrant, this Malaysian Coconut Pandan Pudding is a delectable dessert that will transport your taste buds to the vibrant streets of Malaysia. Made with a few simple ingredients, it's easy to prepare and offers a taste of authentic Malaysian cuisine.
Equipment
- mixing bowls
- whisk
- Steamer or large saucepan with a lid
- Pudding molds or ramekins
- Pandan leaves (fresh or extract)
Ingredients
- 1 cup rice flour
- 2 cups coconut milk
- 1 cup water
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pandan extract (or 4-5 fresh pandan leaves, knotted)
- 1/4 cup cornstarch1/4 cup water
Instructions
- In a mixing bowl, combine the rice flour, coconut milk, water, sugar, and salt. Mix well until the sugar has dissolved.
- If you're using fresh pandan leaves, gently bruise them and tie them into a knot. Place the pandan leaves in the mixture to infuse their flavor. If using pandan extract, add it directly to the mixture.
- In a separate bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the coconut mixture while stirring continuously. This will help thicken the pudding.
- Strain the mixture through a fine-mesh sieve into another bowl to remove any pandan leaf bits or lumps
- Prepare your pudding molds or ramekins by lightly greasing them with oil. Pour the pudding mixture into the molds, leaving some space at the top.
- Steam the pudding over medium-low heat for about 45 minutes or until it sets and becomes firm.
- Allow the pudding to cool to room temperature before refrigerating it for at least 2 hours or until it's chilled and fully set.
- To serve, gently run a knife around the edge of each mold and invert the pudding onto a plate. The pudding should slide out easily.
- Garnish with additional pandan leaves or a drizzle of coconut milk, if desired. Enjoy your Malaysian Coconut Pandan Pudding!
Video
Notes
- Pandan leaves are often available in Asian grocery stores and provide a unique flavor and green color to the pudding. Pandan extract is a convenient alternative.
- Adjust the amount of sugar to suit your sweetness preference.
- Be patient while steaming the pudding; slow and steady cooking yields the best results.
Nutrition
Sugar: 35gFiber: 1gCalories: 250kcalTrans Fat: 4gFat: 6gProtein: 5gCarbohydrates: 45g
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