Thai Coconut Pudding.... on a wordless Wednesday

Notes & modifications:

1. 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.
2. 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.
3. 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.

Pudding:
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.)

1. In a small bowl, combine the rice flour & 1/2 cup of the water. Set aside.
2. **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. 
3. 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. 
4. Spoon  the pudding into dessert or pandan cups, filling them to 1/4 inch below the rim. Smooth the surface & set aside.

** Refer to my notes & modifications above on what I did for step 2.

Topping:
1 cup thick coconut milk
1 tbsp sugar
1/4 tsp salt
small red rose petals for garnish

1. 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. 
2. Slowly stir in the reserved rice-flour mixture to thicken slightly. Remove from heat.
3. 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.

2. Unfold. There must be 5 equal parts, each measuring about 1.5 - to 2 inches long. Cut the excess part at the other end of the leaf.

3. Snip the leaf at the fold lines up to the centre of the leaf. Cut off a lower end part completely.

4. Fold to form a cup. Attach the last part to the cup using a stapler.

5. If there's any hole at the center of the cup, cover it with a piece of cut leaf.

I'm submitting this post to Asian Food Fest ( Thailand),  November 2013 hosted by Lena of frozen wings. I'm also linking this post to Cook-your-books event no.6 organised by Kitchen Flavours.