Ingredients with Measurements:
- 1 cup of bambangan fruit, peeled and mashed
- 1 cup of fresh pineapple, diced
- 1 cup of coconut milk
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1 tsp of vanilla extract
- Pinch of salt
Special equipment needed:
- Mixing bowl
- Whisk
- Saucepan
- Blender
- Pudding cups or ramekins
Step-by-step instructions:
1. In a mixing bowl, combine mashed bambangan fruit and diced pineapple. Set aside.
2. In a saucepan, combine coconut milk, sugar, and salt. Heat over medium heat until sugar is dissolved.
3. In a small bowl, whisk cornstarch and water until smooth. Add to the saucepan and whisk until mixture thickens.
4. Remove from heat and stir in vanilla extract.
5. Pour the coconut milk mixture into the mixing bowl with the bambangan and pineapple. Stir until well combined.
6. Using a blender, blend the mixture until smooth.
7. Pour the mixture into pudding cups or ramekins. Chill in the refrigerator for at least 2 hours.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 47g
Protein: 2g
Sodium: 30mg
Sugar: 35g
Substitutions for ingredients:
- Bambangan fruit can be substituted with mango or papaya.
- Coconut milk can be substituted with almond milk or soy milk.
- Sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot or tapioca starch.
Variations:
- Add chopped nuts or shredded coconut for added texture.
- Top with whipped cream or fresh fruit.
- Use different fruits such as strawberries or blueberries.
Tips and tricks:
- Make sure to mash the bambangan fruit well to avoid lumps in the pudding.
- Adjust the sweetness to your liking by adding more or less sugar.
- Blend the mixture until smooth for a creamy texture.
- Chill the pudding for at least 2 hours to allow it to set properly.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This pudding is best served cold and does not need to be reheated.
Presentation ideas:
Serve the pudding in clear glass cups or ramekins to show off the layers of fruit and creamy pudding.
Garnishes:
Top with fresh fruit, chopped nuts, or shredded coconut.
Pairings:
This pudding pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a light salad or fresh fruit for a refreshing dessert.
Troubleshooting advice:
- If the pudding is too thick, add a little more coconut milk to thin it out.
- If the pudding is too thin, add a little more cornstarch to thicken it up.
Food safety advice:
Make sure to wash all fruits and vegetables before using them in the recipe.
Food history:
Bambangan fruit is a tropical fruit native to Borneo and is commonly used in traditional dishes in Malaysia and Indonesia.
Flavor profiles:
This pudding has a creamy and fruity flavor with a hint of coconut.
Serving suggestions:
Serve this pudding as a light and refreshing dessert after a meal.
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