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.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
492 Calories
Recipe Instructions
Step 1
Blend pandan leaves and water in a blender until mostly smooth. Strain the mixture through cheesecloth over a bowl; you should have about 1/2 cup of pandan juice.
Step 2
Mix rice flour, arrowroot powder, and mung bean flour together in a large bowl. Gradually add the pandan juice and palm sugar into the flour mixture, stirring until completely incorporated. Add the coconut milk and mix well.
Step 3
Combine coconut cream, rice flour, and salt in a bowl and stir until no lumps remain.
Step 4
Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Add eight 8-ounce ramekins. Bring water to a boil and heat the empty ramekins until hot, 3 minutes.
Step 5
Remove the ramekins and fill each one with pandan batter until 3/4 full. Return the ramekins to the saucepan and steam until mixture starts to thicken, about 7 minutes.
Step 6
Remove the ramekins from the saucepan. Divide coconut topping evenly among the ramekins; return to the saucepan. Steam until pudding is set and topping is slightly firm, about 5 minutes.
Step 7
Remove the ramekins and cool. Serve the puddings in the ramekins or invert each one over a plate and gently shake to release.
