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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.

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Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
8 8-ounce ramekins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pandan Pudding:
Coconut Topping:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Cornstarch may be substituted for arrowroot powder, if desired.

Nutrition Facts

492 calories; protein 3.2g; carbohydrates 73.2g; fat 22.1g; sodium 325.5mg. Full Nutrition
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