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Kanom Piak Poon (Thai Coconut and Pandan Pudding)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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 4517929
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
- 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.
- Heat the pan over low heat. Stir the mixture continuously over low heat to keep it from sticking to the bottom of the pan.
- Cook until the mixture is glossy and thickened. This will take about 30–40 minutes.
- Pour the mixture into an oiled mold. Smooth the top, then let rest until cool.
- 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.