Ingredients with Measurements:
- 1 cup Kithul flour
- 1 cup coconut milk
- 1 cup water
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp cornstarch
- 1/4 cup raisins
Special Equipment Needed:
- 8-inch square baking dish
- Mixing bowl
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the Kithul flour, cornstarch, and salt.
3. In a saucepan, combine the coconut milk, water, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
4. Gradually whisk the dry ingredients into the saucepan with the wet ingredients, stirring constantly to prevent lumps from forming.
5. Continue cooking and stirring until the mixture thickens and starts to pull away from the sides of the pan.
6. Remove the pan from the heat and stir in the raisins.
7. Pour the mixture into an 8-inch square baking dish and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until the pudding is set and the top is golden brown.
9. Remove from the oven and let cool for 10-15 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 170mg
Total carbohydrates: 43g
Dietary fiber: 1g
Total sugars: 26g
Protein: 2g
Substitutions for ingredients:
- Kithul flour can be substituted with all-purpose flour or rice flour.
- Coconut milk can be substituted with any other plant-based milk or dairy milk.
- Raisins can be substituted with any other dried fruit or omitted altogether.
Variations:
- Add chopped nuts, such as almonds or cashews, for extra crunch.
- Add a pinch of cinnamon or nutmeg for extra flavor.
- Top with whipped cream or ice cream for a decadent dessert.
Tips and Tricks:
- Make sure to whisk the dry ingredients into the wet ingredients gradually to prevent lumps from forming.
- Stir the pudding constantly while cooking to prevent it from burning or sticking to the bottom of the pan.
- Let the pudding cool for a few minutes before serving to allow it to set and thicken.
Storage Instructions:
Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pudding, place it in the microwave for 30 seconds to 1 minute, or until heated through.
Presentation Ideas:
Serve the pudding in individual ramekins or bowls, topped with a sprinkle of cinnamon or a dollop of whipped cream.
Garnishes:
Garnish with fresh berries or sliced fruit for a pop of color and added flavor.
Pairings:
Pair with a cup of hot tea or coffee for a cozy dessert.
Suggested Side Dishes:
Serve with a side of fresh fruit or a scoop of ice cream for a complete dessert.
Troubleshooting Advice:
- If the pudding is too thick, add a splash of milk or water to thin it out.
- If the pudding is too thin, add a bit more cornstarch to thicken it up.
Food Safety Advice:
Make sure to store leftover pudding in the refrigerator and consume within 3 days.
Food History:
Kithul flour is a traditional Sri Lankan ingredient made from the sap of the kithul palm tree. It is commonly used in desserts and baked goods.
Flavor Profiles:
This pudding has a sweet and creamy flavor with a hint of vanilla and a chewy texture from the raisins.
Serving Suggestions:
Serve this pudding warm or chilled, as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Sri Lankan
Taste: Sweet, Creamy, Vanilla, Nutty, Vanilla-Flavored