Ingredients with Measurements:
- 1 can (14 oz) coconut milk
- 1 cup dadiah (fermented buffalo milk)
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup water
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Ramekins or pudding cups
- Plastic wrap
Step-by-step instructions:
1. In a medium saucepan, whisk together the coconut milk, dadiah, sugar, cornstarch, and salt until well combined.
2. Place the saucepan over medium heat and stir constantly until the mixture comes to a boil.
3. Reduce the heat to low and continue to stir for 2-3 minutes until the mixture thickens.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Divide the pudding mixture evenly among the ramekins or pudding cups.
6. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 305
Total fat: 18g
Saturated fat: 16g
Cholesterol: 0mg
Sodium: 160mg
Total carbohydrates: 35g
Dietary fiber: 1g
Total sugars: 26g
Protein: 2g
Substitutions for ingredients:
- Dadiah can be substituted with plain yogurt or sour cream.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
Variations:
- Add 1/4 cup of shredded coconut to the pudding mixture for added texture.
- Top the pudding with fresh fruit or toasted coconut flakes before serving.
Tips and tricks:
- Make sure to stir the pudding mixture constantly to prevent lumps from forming.
- Use a whisk to ensure that the pudding mixture is smooth and well combined.
- If the pudding is too thick, add a little more water to thin it out.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, remove the plastic wrap and microwave for 30 seconds or until warm.
Presentation ideas:
Serve the pudding in the ramekins or pudding cups and garnish with fresh fruit or toasted coconut flakes.
Garnishes:
Fresh fruit, toasted coconut flakes, or chopped nuts.
Pairings:
This pudding pairs well with fresh fruit or a cup of hot tea.
Suggested side dishes:
This pudding can be served as a dessert on its own or with a side of cookies or cake.
Troubleshooting advice:
- If the pudding is too thin, add a little more cornstarch to thicken it.
- If the pudding is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to refrigerate the pudding immediately after making it and discard any leftovers after 3 days.
Food history:
Dadiah coconut milk pudding is a traditional Indonesian dessert that is made with fermented buffalo milk and coconut milk.
Flavor profiles:
This pudding has a creamy and slightly tangy flavor from the dadiah and a sweet and nutty flavor from the coconut milk.
Serving suggestions:
Serve this pudding as a dessert after a meal or as a sweet treat any time of day.
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Region: Indonesian