Ingredients with Measurements:
- 1 cup Kithul flour
- 1 cup coconut milk
- 1 cup water
- 1 cup sugar
- 1/2 cup grated coconut
- 1/4 cup butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 8-inch square baking dish
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
3. Increase the heat to high and bring the mixture to a boil. Allow it to boil for 5-7 minutes or until the mixture turns into a caramel color.
4. Remove the saucepan from the heat and add the butter. Stir until the butter melts and the mixture is smooth.
5. In a mixing bowl, combine the Kithul flour, grated coconut, and salt. Mix well.
6. Add the caramel mixture to the Kithul flour mixture and stir until well combined.
7. Add the coconut milk and vanilla extract to the mixture and whisk until smooth.
8. Pour the mixture into the baking dish and smooth the surface with a wooden spoon.
9. Bake the pudding for 45-50 minutes or until the top is golden brown.
10. Remove the pudding from the oven and allow it to cool for 10-15 minutes.
11. Serve the pudding warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 302
Fat: 13g
Carbohydrates: 46g
Protein: 2g
Sodium: 134mg
Sugar: 36g
Substitutions for ingredients:
- Kithul flour can be substituted with all-purpose flour or rice flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped nuts such as almonds or cashews to the mixture for added texture.
- Add raisins or dried cranberries to the mixture for added sweetness.
- Add a pinch of cinnamon or nutmeg to the mixture for added flavor.
Tips and tricks:
- Make sure the caramel mixture is smooth before adding it to the Kithul flour mixture.
- Whisk the coconut milk and vanilla extract together before adding them to the mixture.
- Use a wooden spoon to smooth the surface of the pudding before baking.
Storage instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pudding in the microwave or oven until warm.
Presentation ideas:
- Serve the pudding in individual ramekins for a more elegant presentation.
- Dust the top of the pudding with powdered sugar before serving.
Garnishes:
- Top the pudding with whipped cream or vanilla ice cream.
- Garnish with fresh berries or sliced fruit.
Pairings:
- Serve the pudding with a cup of tea or coffee.
Suggested side dishes:
- Serve the pudding with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the pudding is too dry, add more coconut milk to the mixture.
- If the pudding is too wet, add more Kithul flour to the mixture.
Food safety advice:
- Make sure the pudding is fully cooked before serving.
- Store the pudding in the refrigerator to prevent spoilage.
Food history:
- Kithul flour is a traditional Sri Lankan ingredient made from the sap of the Kithul palm tree.
Flavor profiles:
- The pudding has a sweet and caramel flavor with a hint of coconut.
Serving suggestions:
- Serve the pudding warm or at room temperature with a dollop of whipped cream or vanilla ice cream.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Sri Lankan
Taste: Sweet, Caramelized, Rich, Creamy, Nutty