Ingredients with Measurements:
- 1 cup of glutinous rice flour
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 2 cups of coconut milk
- 1/4 cup of pandan juice
- 1/4 cup of bajigur syrup
- 1/2 cup of water
- 1/4 cup of tapioca pearls
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Pudding mold or ramekins
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, sugar, and salt. Mix well.
2. Add coconut milk, pandan juice, and bajigur syrup to the dry ingredients. Mix until well combined.
3. In a separate pot, bring water to a boil. Add tapioca pearls and cook until translucent. Drain and rinse with cold water.
4. Add cooked tapioca pearls to the pudding mixture and mix well.
5. Grease pudding molds or ramekins with oil. Pour the pudding mixture into the molds, filling them about 3/4 full.
6. Steam the pudding for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the pudding from the steamer and let it cool to room temperature.
8. Once cooled, remove the pudding from the molds and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Steaming temperature: 100°C (212°F)
Serving size:
- This recipe makes 4-6 servings.
Nutritional information:
- Calories: 375
- Fat: 20g
- Carbohydrates: 47g
- Protein: 4g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Pandan juice can be substituted with green food coloring or pandan extract.
- Bajigur syrup can be substituted with brown sugar syrup or molasses.
Variations:
- Add chopped fruits such as mango or banana to the pudding mixture before steaming.
- Top the pudding with shredded coconut or toasted sesame seeds.
Tips and tricks:
- Make sure to grease the pudding molds or ramekins well to prevent sticking.
- Use a toothpick to check if the pudding is cooked through.
- Let the pudding cool completely before removing it from the molds to prevent it from breaking apart.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, steam it for a few minutes until heated through.
Presentation ideas:
- Serve the pudding in a small bowl or on a plate.
- Top with shredded coconut or toasted sesame seeds.
Garnishes:
- Shredded coconut
- Toasted sesame seeds
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Steamed vegetables
Troubleshooting advice:
- If the pudding is too dry, add more coconut milk or water to the mixture.
- If the pudding is too wet, add more glutinous rice flour to the mixture.
Food safety advice:
- Make sure to cook the tapioca pearls until translucent to prevent choking hazards.
Food history:
- Bajigur is a traditional Indonesian hot drink made with coconut milk, palm sugar, and ginger.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve the pudding as a dessert or a snack.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Sweet, Creamy, Coconutty, Pandan, Pandan-Flavored