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Pudding with Coconut Topping (Tako)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587429
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Jelly base
- 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
Coconut milk topping
- 350 ml (12 fluid ounces) coconut milk
- 1 tablespoon rice flour
- ½ tablespoons corn starch
- 1 teaspoon salt
Directions
- Combine the rice flour, cornstarch, and water in a mixing bowl to begin to make the jelly base.
- Strain the mixed ingredients from previous step into a saucepan, and stir in the sugar.
- Boil over medium heat while stirring constantly for 5 minutes. Then set the heat lower and cook while stirring for 5 minutes.
- Stir in the water chestnuts or lotus seeds.
- Divide the mixture between pandan leaf cups, and leave it to cool.
- Place a medium saucepan over low heat and mix all the coconut topping ingredients together.
- Stir for 10 minutes until the mixture becomes a thick custard.
- Let cool for a few minutes, then put the topping carefully on top of the jelly base in each cup.