THAI-STYLE STEAMED PANDAN PUDDING
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
malika bella
[email protected]This steamed pandan pudding was a disappointment. It was bland and lacked flavor.
Durjoy Mahamud
[email protected]I'm not sure what went wrong, but my steamed pandan pudding turned out dense and gummy. I'm going to try again with a different recipe.
Jill Ravusiro
[email protected]This steamed pandan pudding is the perfect dessert for a special occasion. It's elegant and delicious.
Brett Lohse
[email protected]I love the vibrant green color of this steamed pandan pudding. It's so festive and inviting.
Dorene Steinmetz
[email protected]This steamed pandan pudding is so easy to make, and it's a great way to use up leftover rice.
Parbati Ghorasaini
[email protected]I'm not a big fan of coconut milk, so I was hesitant to try this recipe. But I'm glad I did! The coconut milk flavor was subtle and not overpowering.
Jonell
[email protected]This was the first time I've ever tried steamed pandan pudding, and I was pleasantly surprised. It was light and fluffy, with a delicate pandan flavor.
MAli Shan
[email protected]I had some trouble finding pandan leaves, but I was able to substitute them with pandan extract. The pudding still turned out great!
Muhabat Khan
[email protected]The steamed pandan pudding was a bit too sweet for my taste, but other than that it was very good.
Klev Bullari
[email protected]I've made this steamed pandan pudding several times now, and it's always a hit. It's so easy to make and the results are always delicious.
Helen Thompson
[email protected]This was my first time making steamed pandan pudding, and it turned out great! The recipe was easy to follow and the pudding was cooked perfectly. I loved the combination of the coconut milk and the pandan leaves.
Nancy Freer
[email protected]This steamed pandan pudding was a delight! The coconut milk gave it a rich and creamy texture, while the pandan leaves imparted a subtle, fragrant aroma. I served it with a dollop of sweetened coconut cream, and it was the perfect ending to a Thai fe