Ingredients with Measurements:
- 1 cup dried roselle flowers
- 1 can coconut milk (14 oz)
- 1 cup water
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Pudding cups or ramekins
Step-by-step instructions:
1. In a medium saucepan, combine the dried roselle flowers, coconut milk, and water. Bring to a boil over medium-high heat.
2. Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally.
3. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a mixing bowl. Discard the roselle flowers.
4. In the same saucepan, whisk together the sugar, cornstarch, and salt.
5. Gradually pour the roselle-coconut milk mixture into the saucepan, whisking constantly to prevent lumps.
6. Return the saucepan to medium heat and cook the mixture, stirring constantly, until it thickens and comes to a boil.
7. Reduce the heat to low and let the pudding simmer for 2-3 minutes, stirring occasionally.
8. Remove the saucepan from the heat and let the pudding cool for a few minutes.
9. Pour the pudding into individual pudding cups or ramekins.
10. Cover the pudding cups with plastic wrap and refrigerate for at least 2 hours, or until set.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- This recipe makes 4-6 servings.
Nutritional information:
- Calories: 270
- Fat: 14g
- Carbohydrates: 34g
- Protein: 2g
- Fiber: 1g
- Sugar: 25g
- Sodium: 160mg
Substitutions for ingredients:
- Fresh roselle flowers can be substituted for dried roselle flowers.
- Granulated sugar can be substituted for the sugar.
- Arrowroot powder can be substituted for the cornstarch.
Variations:
- Add chopped fresh fruit, such as mango or pineapple, to the pudding before refrigerating.
- Top the pudding with toasted coconut flakes or chopped nuts before serving.
- Substitute the coconut milk with almond milk or soy milk for a vegan version.
Tips and tricks:
- Make sure to whisk the cornstarch and sugar mixture thoroughly to prevent lumps in the pudding.
- If the pudding is too thick, add a little more coconut milk or water to thin it out.
- For a smoother texture, blend the roselle-coconut milk mixture in a blender before straining it.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, microwave it in 30-second intervals, stirring in between, until heated through.
Presentation ideas:
- Serve the pudding in clear glass cups to show off the vibrant pink color.
- Top the pudding with a dollop of whipped cream or coconut whipped cream.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Fresh fruit
Pairings:
- Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
Troubleshooting advice:
- If the pudding is too thin, cook it for a few more minutes to thicken it up.
- If the pudding is too thick, add a little more coconut milk or water to thin it out.
Food safety advice:
- Make sure to cook the pudding to a temperature of at least 165°F to ensure it is safe to eat.
Food history:
- Roselle flowers, also known as hibiscus flowers, are commonly used in African, Caribbean, and Latin American cuisine.
Flavor profiles:
- The roselle flowers give the pudding a tart, slightly floral flavor, while the coconut milk adds a creamy, nutty flavor.
Serving suggestions:
- Serve the pudding chilled, straight out of the refrigerator.
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Region: Thai