Desserts > Rice Pudding > Coconut Rice Puddings

Purple Bauhinia & Coconut Rice Pudding Recipe

Ingredients with Measurements:
- 1 cup of purple bauhinia flowers
- 2 cups of water
- 1 cup of glutinous rice
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/4 tsp of salt
- 1 tsp of vanilla extract

Special equipment needed:
- Medium-sized pot
- Strainer
- Mixing bowl
- Serving bowls or cups

Step-by-step instructions:

1. Rinse the purple bauhinia flowers and place them in a medium-sized pot with 2 cups of water. Bring to a boil and let simmer for 10 minutes.

2. Remove the pot from heat and strain the flowers from the water. Set the purple bauhinia tea aside.

3. Rinse the glutinous rice and place it in the same pot with 1 1/2 cups of the purple bauhinia tea and 1/2 cup of water. Bring to a boil and let simmer for 15 minutes or until the rice is cooked.

4. Add the can of coconut milk, sugar, salt, and vanilla extract to the pot. Stir until well combined.

5. Let the mixture simmer for another 10 minutes or until the pudding has thickened.

6. Remove the pot from heat and let the pudding cool for 10 minutes.

7. Pour the pudding into serving bowls or cups and let it cool to room temperature.


Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Simmer on medium-low heat
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 300
Total fat: 14g
Saturated fat: 12g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 43g
Dietary fiber: 1g
Sugar: 22g
Protein: 3g

Substitutions for ingredients:
- Purple bauhinia flowers can be substituted with other edible flowers such as lavender or rose petals.
- Glutinous rice can be substituted with regular rice or other grains such as quinoa or millet.
- Sugar can be substituted with honey or maple syrup.

Variations:
- Add diced mango or pineapple to the pudding for a tropical twist.
- Top the pudding with toasted coconut flakes or chopped nuts for added texture.
- Use different types of milk such as almond or soy milk for a vegan version.

Tips and tricks:
- Rinse the rice thoroughly before cooking to remove excess starch.
- Stir the pudding frequently to prevent it from sticking to the bottom of the pot.
- Adjust the amount of sugar to your liking.

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 on the stove until warm.

Presentation ideas:
Serve the pudding in small glass jars or bowls for an elegant presentation.

Garnishes:
Garnish the pudding with fresh purple bauhinia flowers or edible gold leaf for a luxurious touch.

Pairings:
Pair the pudding with a cup of hot tea or coffee for a cozy dessert.

Suggested side dishes:
This pudding can be served as a standalone dessert or paired with fresh fruit such as berries or sliced mango.

Troubleshooting advice:
If the pudding is too thick, add more purple bauhinia tea or coconut milk to thin it out. If the pudding is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
Make sure to use edible flowers that are safe for consumption. Avoid using flowers that have been treated with pesticides or other chemicals.

Food history:
Bauhinia flowers are native to Southeast Asia and are often used in traditional medicine and cuisine. Coconut rice pudding is a popular dessert in many Asian countries.

Flavor profiles:
This pudding has a delicate floral flavor from the purple bauhinia flowers and a creamy, coconutty sweetness.

Serving suggestions:
Serve the pudding as a dessert after a Thai or Vietnamese-inspired meal.

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Region: Thai

Taste: Sweet, Creamy, Coconutty, Nutty, Aromatic