Recipe by Dapur Rasamasa
Serve: 8 Glass
Coconut pudding with pandan aroma and creamy eggs texture.
- Easy
- Inexpensive
- Quick
Ingredients
Pudding
- 2 glasses green tapai (fermented sticky rice)
- 20 suji leaves
- 5 pandan leaves
- 3½ glasses coconut milk
- 150gr sugar
- 1 pack white jelly
- 2 grated coconut
- 2 eggs, whisked
Coconut milk vla
- 1½ glass coconut milk
- 3 tablespoon sugar
- 1 teaspoon corn starch, dissolved in cold water
- Salt
The original recipe which I got from my mother, did not call for vla sauce as a topping. However, special for Christmas, I add a dollop of coconut milk vla, which resembles a bit of snow, on top to make the dish more special.
Steps
- Pudding: Place tapai into a pudding mould. Press until firm. Grind suji and pandan leaves, press out and strain green extract. Bring coconut milk, sugar and agar-agar to a boil. Pour suji and pandan extract, and boil further. Stir well. Add eggs and stir quickly so they are evenly mixed and do not lump up. Remove from heat. Add jelly slowly on top of tapai layer. Let it chill at room temperature. Put into refrigerator.
- Coconut milk sauce: mix coconut milk, sugar, and salt. Bring to a boil. Stir to prevent coconut milk from curdling.
- Add dissolved corn starch, stir evenly until thickened.
- Remove from heat. Chill before pouring on top of pudding.
Tips
For those who have no time, can use instant coconut milk and/or grinder to prepare the green color extract. A lot of time can be saved here.
