Ingredients with Measurements:
- 1 cup kithul flour
- 1 cup coconut milk
- 1 cup water
- 1/2 cup kithul treacle
- 1/4 cup grated coconut
- 1/4 cup chopped cashew nuts
- 1/4 cup raisins
- 1/4 tsp salt
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine kithul flour, coconut milk, water, kithul treacle, and salt. Mix well to form a smooth batter.
2. Add grated coconut, chopped cashew nuts, and raisins to the batter. Mix well.
3. Grease a steaming dish with oil or butter.
4. Pour the batter into the dish and spread it evenly.
5. Steam the pudding for 30-40 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the pudding from the steamer and let it cool for 10-15 minutes.
7. Cut the pudding into desired shapes and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-40 minutes
Temperature:
- Steaming temperature: 100°C (212°F)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- Kithul flour can be substituted with rice flour or wheat flour.
- Kithul treacle can be substituted with honey or maple syrup.
- Cashew nuts can be substituted with almonds or peanuts.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add cardamom powder or cinnamon powder for extra flavor.
- Add mashed bananas or grated carrots for a different texture.
- Add chocolate chips or cocoa powder for a chocolatey twist.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Grease the steaming dish well to prevent sticking.
- Check the pudding frequently while steaming to avoid overcooking.
- Serve the pudding warm or chilled with a dollop of whipped cream or ice cream.
Storage instructions:
- Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pudding in the microwave or on the stove with a splash of milk or water.
Presentation ideas:
- Serve the pudding on a decorative plate with a sprinkle of chopped nuts or dried fruits.
Garnishes:
- Chopped nuts, dried fruits, or fresh berries.
Pairings:
- Serve with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad or yogurt.
Troubleshooting advice:
- If the pudding is too dry, add more coconut milk or water to the batter.
- If the pudding is too wet, add more kithul flour to the batter.
Food safety advice:
- Make sure all ingredients are fresh and clean.
- Use a clean steaming dish and utensils.
- Store the leftover pudding in the refrigerator and consume within 3 days.
Food history:
- Kithul flour and kithul treacle are traditional Sri Lankan ingredients made from the sap of the kithul palm tree.
Flavor profiles:
- Sweet, nutty, and coconutty.
Serving suggestions:
- Serve as a dessert or snack.
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Region: Sri Lankan