Notes & modifications:
- Since I used palm sugar instead of brown sugar, I modified the cooking method. In a saucepan, I combined palm sugar, white sugar, 1.5 cups of water & torn pandan leave. I brought to a boil over medium-high heat. Then I strained the syrup. I washed the saucepan & pour back the strained sugar syrup into the saucepan. Then I added in the chopped chestnuts & continued cooking over medium fire. After that, I continued with step 3.
- I find the pudding quite sweet, not sure if it's because I used the palm sugar. So, next time I make this, I'll reduce the sugar.
- I also find this pudding slightly soft, I like it better if it's firmer. So I'll reduce the liquid or increase the flour the next time I make it.
Thai Coconut Pudding (Thago)
Recipe from Thai Cooking from the Siam Cuisine Restaurant by Kwanruan Aksomboon, Somchai Aksomboon, & Diana Hiranaga.
1/2 cup rice flour
2 cups water
1/2 cup sliced water chestnuts (I used 3 whole chestnuts.)
1/3 cup brown sugar, packed [I used 80g gula Melaka (palm sugar.)]
1/4 cup white sugar
1 pandan leaf - torn & tight into a knot (I added.)
- In a small bowl, combine the rice flour & 1/2 cup of the water. Set aside.
- **In a small saucepan, combine the water chestnuts, brown sugar, white sugar & remaining 1 1/2 cups of water. Bring to a boil over medium-high heat, then lower heat to medium.
- Slowly stir in 1/2 cup of the rice flour mixture with a wire whisk. Reserve the remaining rice flour mixture for the topping. Whisk for about a minute & remove from the stove. The pudding should still be opaque. Makes about 1 1/2 cups.
- Spoon the pudding into dessert or pandan cups, filling them to 1/4 inch below the rim. Smooth the surface & set aside.
1 cup thick coconut milk
1 tbsp sugar
1/4 tsp salt
small red rose petals for garnish
- Combine the coconut milk, sugar & salt in a small saucepan. Bring to a boil over medium-high heat, being careful not to let it burn.
- Slowly stir in the reserved rice-flour mixture to thicken slightly. Remove from heat.
- Pour 2 tablespoons of the topping over the pudding, filling the cups to the rim. Garnish with rose petals.
How to make the pandan leaf cup:
1. Take a pandan leave, preferably a wide piece. Cut one end of the leaf & fold it five times to make markings on the leaf. Press the folds so the markings are clear.
5. If there's any hole at the center of the cup, cover it with a piece of cut leaf.