Thai-style steamed pandan pudding

    35 mins

    These little puddings are made in ramekins and are composed of 2 parts: the bottom part is the pandan pudding and on top is a coconut cream layer, creating a pleasant surprise for your guests.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Serves: 10 

    • For the pandan pudding
    • 5 pandan leaves, chopped
    • 3/4 cup (180ml) water
    • 3/4 cup (120g) rice flour
    • 2 tablespoon mung bean flour
    • 4 tablespoons arrowroot or corn flour
    • 1 cup (220g) palm sugar
    • 500ml (2 cups) coconut milk
    • For the coconut topping
    • 5 tablespoons rice flour
    • 1 teaspoons salt
    • 500 ml (2 cups) coconut cream

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. For the pandan pudding, begin by making pandan juice. Blend the pandan leaves with the water and squeeze through cheesecloth. You should be left with about 125ml cup of pandan juice.
    2. Mix the rice flour, mung bean flour and arrowroot flour together. Gradually add the pandan juice and palm sugar. Stir well. Add the coconut milk and mix well. Set aside.
    3. Next, make the coconut topping, Mix the 60g rice flour, salt and coconut cream until there are no lumps.
    4. Prepare a steamer with 8 x 250ml ramekins. Heat the ramekins in the steamer for 3 minutes.
    5. Remove the ramekins and pour enough pandan batter to fill the ramekins 3/4 full. Steam the ramekins for 7 minutes.
    6. Remove the ramekins and top off the ramekins with the coconut topping. Place the ramekins in the steamer for another 5 minutes. Remove the ramekins and cool.
    7. To serve, you can either serve the pudding in the ramekin or remove it.

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