Ingredients with Measurements:
- 1 cup of peuyeum (fermented cassava)
- 2 cups of coconut milk
- 1 cup of water
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 2 tablespoons of cornstarch
- 1 teaspoon of vanilla extract
Special Equipment Needed:
- Blender
- Medium-sized saucepan
- Whisk
- Mixing bowl
- Serving dishes or ramekins
Step-by-Step Instructions:
1. Rinse the peuyeum with cold water and drain. Put it in a blender and blend until it becomes a smooth paste.
2. In a medium-sized saucepan, combine the blended peuyeum, coconut milk, water, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Add the cornstarch mixture to the saucepan and whisk until well combined.
4. Reduce the heat to low and simmer the mixture for 5-7 minutes, stirring constantly, until it thickens.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Pour the mixture into serving dishes or ramekins and let them cool to room temperature.
7. Refrigerate the pudding for at least 2 hours or until it is set.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 2 hours and 35 minutes
Temperature:
Cook over medium heat and simmer over low heat.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 28g
Protein: 2g
Sodium: 160mg
Sugar: 20g
Substitutions for ingredients:
- You can use regular cassava instead of peuyeum.
- You can use any type of milk instead of coconut milk.
- You can use honey or maple syrup instead of sugar.
- You can use arrowroot powder instead of cornstarch.
Variations:
- Add sliced bananas or mangoes on top of the pudding before serving.
- Use pandan leaves or cinnamon sticks to add flavor to the pudding.
- Add some grated coconut on top of the pudding for texture.
Tips and Tricks:
- Make sure to blend the peuyeum until it becomes a smooth paste to avoid lumps in the pudding.
- Stir the pudding constantly while cooking to prevent it from burning.
- Let the pudding cool to room temperature before refrigerating to avoid condensation on the surface.
Storage Instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
You can reheat the pudding in the microwave or on the stovetop over low heat.
Presentation Ideas:
Serve the pudding in clear glass dishes or ramekins to show off its beautiful color and texture.
Garnishes:
Garnish the pudding with some fresh fruit, grated coconut, or chopped nuts.
Pairings:
Serve the pudding with some hot tea or coffee.
Suggested Side Dishes:
This pudding can be served as a dessert on its own.
Troubleshooting Advice:
- If the pudding is too thick, add more water or milk to thin it out.
- If the pudding is too thin, add more cornstarch to thicken it.
Food Safety Advice:
Make sure to cook the pudding thoroughly to avoid foodborne illness.
Food History:
Peuyeum is a traditional Indonesian food made from fermented cassava. It is commonly used in desserts and snacks.
Flavor Profiles:
This pudding has a sweet and creamy coconut flavor with a hint of tanginess from the fermented cassava.
Serving Suggestions:
Serve this pudding chilled for a refreshing dessert.
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Region: Indonesian