Pandanus Pudding in Coconut Cream Thai Dessert

Pandanus Pudding in Coconut Cream Thai Dessert The original color is black from burnt coconut husks. but for convenience This recipe is adapted green using pandan juice. Served with thick coconut milk and roasted sesame seeds in a contemporary style. It is an application of stew from royal desserts.

 

- Wet pandan leaves

- 4 grams of rice flour

- 80 grams of rice flour

- Thao Yai Mom flour 40 g.

- Roasted white sesame seeds for serving

- Roasted black sesame for serving

- 80 grams of granulated sugar

- 100 grams of palm sugar

- 60 grams of concentrated pandan juice

- 600 g lime juice

- Fresh coconut milk

- 200 g of coconut milk

- 3 g of salt

 

1. The first step is to mix rice flour. And Thao Yai Mom flour, add lime water, just enough to knead. Knead the dough for 10 minutes (kneading the dough helps to make the pastry soft and smooth). Add palm sugar and granulated sugar. Continue kneading until the sugar dissolves. Then add the remaining lime juice and pandan juice and stir to combine.

 

2. The next step is to filter the ingredients in a gold pan, bring to a boil and stir until the mixture looks sticky. And peeled from the pan for about 10 minutes, put the mixture in a squeeze bag. Put in a heat-insulating bag. Squeeze the mixture into the desired cup.

 

3. Then make the face with fresh coconut milk. By putting all the ingredients in a pot, bring to a boil, bring to a boil. Remove from heat, let cool.

 

4. Pour coconut milk on the dessert. Sprinkle with toasted sesame seeds and ready to eat.

 

 

A: It is a traditional Thai dessert made from rice flour, arrowroot flour, sugar, limewater, and pandan juice, served with fresh coconut cream and toasted sesame seeds.

 

A: The traditional version is usually black, colored by burnt coconut husk. This version is green from pandan juice.

 

A: Pandan juice gives the dessert a natural green color and a fresh, fragrant aroma suitable for a modern version.

 

A: Limewater helps the dessert set properly and gives it the chewy, firm texture characteristic of Khanom Piak Poon.

 

A: Kneading helps the flour absorb liquid evenly, resulting in a smoother, softer, and chewier texture after cooking.

 

A: Strain the mixture before cooking, cook over moderate heat, and stir continuously until thick, glossy, and fully cooked.

 

A: The topping is made from thick coconut cream and salt, lightly heated until combined.

 

A: Toasted sesame seeds add aroma, a nutty flavor, and a slight texture contrast to the soft dessert.

 

A: Pipe or spoon the pudding into cups, let it set, then top with coconut cream and toasted sesame seeds before serving.

 

A: The traditional version is usually black and cut into pieces, while this modern pandan version is often served in cups with fresh coconut cream and sesame seeds.