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Kanom Piak Poon (Thai Coconut and Pandan Pudding)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert

Tags: medium difficulty, recipes for dessert, recipes for pudding, recipes using arrowroot starch, recipes using coconut, recipes using limewater, recipes using rice flour, recipes using sugar, recipes without cooking time, recipes without servings, thai

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AKanom_Piak_Poon_%28Thai_Coconut_and_Pandan_Pudding%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AKanom%20Piak%20Poon%20%28Thai%20Coconut%20and%20Pandan%20Pudding%29&oldid=4517929

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 80 g rice flour
  • 40 g arrowroot starch
  • 200 g sugar
  • 600 ml limewater (saturated calcium hydroxide solution)
  • 200 ml fresh pandan juice
  • 200 ml of coconut milk
  • 1 teaspoon salt
  • 1 cup grated coconut meat

Directions

  1. Combine the rice flour, arrowroot, and lime water. Stir in the sugar, water, pandan juice, coconut milk, and salt until the sugar dissolves. Strain this mixture into a brass pan or pot to remove any solids.
  2. Heat the pan over low heat. Stir the mixture continuously over low heat to keep it from sticking to the bottom of the pan.
  3. Cook until the mixture is glossy and thickened. This will take about 30–40 minutes.
  4. Pour the mixture into an oiled mold. Smooth the top, then let rest until cool.
  5. When the pudding is cooled, use a knife to cut into the desired shape. Serve with grated coconut.

Notes

If the pot or pan starts to heat until the smoke rises, reduce the heat a little and stir the flour mixture quickly.