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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Thailand

Pudding with Coconut Topping (Tako)

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 75 g (3 ounces) rice flour
  • 2 tablespoons corn starch
  • 250 ml (8 fluid ounces) water
  • 1 tablespoon soft brown sugar
  • 225 g (8 ounces) white sugar
  • 50 g (2 ounces) water chestnuts, finely chopped, or 25 grams (1 ounce) lotus seeds
  • 350 ml (12 fluid ounces) coconut milk
  • 1 tablespoon rice flour
  • ½ tablespoons corn starch
  • 1 teaspoon salt

Method

  1. Combine the rice flour, cornstarch, and water in a mixing bowl to begin to make the jelly base.
  2. Strain the mixed ingredients from previous step into a saucepan, and stir in the sugar.
  3. Boil over medium heat while stirring constantly for 5 minutes. Then set the heat lower and cook while stirring for 5 minutes.
  4. Stir in the water chestnuts or lotus seeds.
  5. Divide the mixture between pandan leaf cups, and leave it to cool.
  6. Place a medium saucepan over low heat and mix all the coconut topping ingredients together.
  7. Stir for 10 minutes until the mixture becomes a thick custard.
  8. Let cool for a few minutes, then put the topping carefully on top of the jelly base in each cup.