Ingredients with Measurements:
- 2 cups kithul flour
- 1 cup cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 cups coconut milk
- 2 eggs
- 1 tsp vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine kithul flour, cocoa powder, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together vegetable oil, coconut milk, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, whisking until well combined.
5. Pour the mixture into a greased 9x13 inch baking dish.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let it cool for 10-15 minutes.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 7g
Cholesterol: 47mg
Sodium: 212mg
Total carbohydrates: 44g
Dietary fiber: 3g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Kithul flour can be substituted with all-purpose flour or whole wheat flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Top the pudding with whipped cream or ice cream before serving.
- Add a teaspoon of cinnamon to the batter for a spicy twist.
Tips and tricks:
- Make sure to grease the baking dish well to prevent sticking.
- Do not overmix the batter as it can result in a tough pudding.
- Let the pudding cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pudding in the microwave for 30 seconds or until warm.
Presentation ideas:
- Cut the pudding into squares and serve on a plate.
- Dust the top of the pudding with cocoa powder or powdered sugar for added sweetness.
Garnishes:
- Top the pudding with fresh berries or sliced bananas for added flavor.
Pairings:
- Serve the pudding with a cup of hot coffee or tea.
Suggested side dishes:
- Serve the pudding with a side of fresh fruit or a salad for a balanced meal.
Troubleshooting advice:
- If the pudding is too dry, add a tablespoon of milk to the batter.
- If the pudding is too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
Food history:
- Kithul flour is a traditional Sri Lankan ingredient made from the sap of the kithul palm tree.
Flavor profiles:
- The chocolate kithul flour pudding has a rich chocolate flavor with a hint of sweetness from the kithul flour.
Serving suggestions:
- Serve the pudding warm or cold with a dollop of whipped cream or ice cream.
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Region: Sri Lankan