Sunday, October 14, 2012

Steamed pandan coconut pudding with cream (khanom thuay)

Steamed pandan coconut pudding with cream
     A delicious and impress creamy pudding dessert. This steamed pandan coconut pudding enriched with the tropical charm of coconut cream attains a wonderful flavor that is vastly superior to any other pudding. These little puddings are made in the small porcelain cups and are composed of 2 parts: the bottom part is the sweet pandan coconut pudding and on top is a salty coconut cream layer, creating a one of memorial flavor old time recipes until nowadays.
Pandan coconut pudding:
Coconut topping:
Special utensils: small porcelain cups, a steamer

      1.       For the pandan coconut pudding mixture, combine all ingredients of rice flour, arrowroot flour, palm sugar, coconut milk and pandan juice in a big mixing bowl. Gradually stir the mixture together until it’s no lumps of flour and palm sugar. Mix well  to get a smooth pandan batter, then set aside
      2.      Next, prepare the coconut topping, mix the rice flour, salt and coconut cream together in a small blow, stir constantly to get a smooth mixture.
      3.      Prepare a steamer with the small porcelain cups. Place the empty cups onto the steaming tray over high heat until the cups are very hot.
      4.      Remove the hot cups with the steaming tray from the heat and pour enough pandan batter to fill 3/4 full of each cup. Steam the cups for 5-7 minutes.
      5.      Open the steamer lid out, fill the top off the cups with the coconut topping immediately and continue steaming over high heat for 7-10 minutes. Then remove the cups from the heat and allow to cool.
      6.      Serve either warm or cold in the cup or remove it.

  • Coconut cream from extract of really mature coconut to create a beautiful glossy coconut topping surface.
  • Steam the coconut topping until it done, do not steam it too long over 10 minutes that cause too liquid on the topping.

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