Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 80 gfine white rice flour
- 400 mlunsweetened coconut milk
- 400 mlwater for pudding
- ½ tspsalt
- 2 eachpandan leaves, each tied in a knot
- 100 gpalm sugar, chopped
- 150 mlwater for syrup
Make it
- Whisk the rice flour with 200 ml of the pudding water until completely smooth. In a saucepan, combine coconut milk, remaining pudding water, salt and one pandan leaf.
- Warm the coconut mixture over medium-low heat until steaming. Stir the rice-flour slurry again and pour it in slowly while whisking continuously.
- Cook on low for 10–12 minutes, stirring and scraping the bottom, until the pudding is glossy, thick and no longer tastes floury. Remove the pandan and divide among four bowls.
- In the second saucepan, combine palm sugar, syrup water and the remaining pandan leaf. Simmer over medium-low heat for 5–7 minutes until the sugar dissolves and the syrup lightly coats a spoon; remove the leaf.
- Spoon warm syrup over the pudding just before serving. Keep the two components separate if making them ahead, then refrigerate promptly.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.