Ingredients with Measurements:
- 1 cup tapay (fermented rice)
- 2 cups coconut milk
- 1 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1/4 cup water
Special Equipment Needed:
- Medium-sized pot
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Pudding molds or ramekins
Step-by-Step Instructions:
1. Rinse the tapay in cold water and drain.
2. In a medium-sized pot, combine the tapay, coconut milk, sugar, and salt. Stir to combine.
3. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the tapay is soft and the mixture has thickened.
5. In a small bowl, mix the cornstarch and water until smooth.
6. Add the cornstarch mixture to the pot and stir until well combined.
7. Cook for an additional 2-3 minutes, stirring constantly, until the mixture has thickened and coats the back of a spoon.
8. Remove from heat and stir in the vanilla extract.
9. Pour the mixture into pudding molds or ramekins and let cool to room temperature.
10. Cover and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 2 hours and 35 minutes
Temperature:
Medium heat for boiling and low heat for simmering
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 40g
Protein: 2g
Sodium: 100mg
Sugar: 30g
Substitutions for ingredients:
- Tapay can be substituted with regular cooked rice or glutinous rice.
- Cornstarch can be substituted with arrowroot starch or potato starch.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Use brown sugar instead of white sugar for a deeper flavor.
- Top with toasted coconut flakes or chopped nuts for added texture.
Tips and Tricks:
- Rinse the tapay well to remove any excess starch.
- Stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- Use a whisk to ensure the cornstarch is well incorporated and there are no lumps.
- Let the pudding cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage Instructions:
Cover and refrigerate for up to 3 days.
Reheating Instructions:
Serve chilled.
Presentation Ideas:
Serve the pudding in individual pudding molds or ramekins for an elegant presentation.
Garnishes:
Top with toasted coconut flakes, chopped nuts, or fresh fruit.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Enjoy as a dessert on its own.
Troubleshooting Advice:
- If the pudding is too thick, add a little more coconut milk or water to thin it out.
- If the pudding is too thin, add a little more cornstarch mixed with water to thicken it.
Food Safety Advice:
Refrigerate leftovers promptly and discard after 3 days.
Food History:
Tapay is a traditional Filipino ingredient made from fermented rice. It is commonly used in desserts and snacks.
Flavor Profiles:
This pudding is sweet, creamy, and coconutty with a slight tang from the tapay.
Serving Suggestions:
Serve chilled as a dessert or snack.
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Region: Thai