Recipe Git v1

Pudding with Coconut Topping (Tako)

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert

Tags: medium difficulty, recipes for dessert, recipes for pudding, recipes using brown sugar, recipes using coconut milk, recipes using cornstarch, recipes using rice flour, recipes using white sugar, recipes without cooking time, recipes without servings, thai

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

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APudding%20with%20Coconut%20Topping%20%28Tako%29&oldid=4587429

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

Ingredients

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.