This is a super simple Thai dessert recipe that consists of a sweet jelly base mixed with water chestnuts, topped with a thick coconut cream. Usually these desserts will be served wrapped in pandan leaves or banana leaves, however since they are generally difficult to find outside of Asia, we have just used silicone containers to help the desserts hold their shape.
This dessert shouldn’t take more than 15 minutes to make, and very few ingredients are needed, all of which are fairly easy to find.
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Special Cooking Equipment Used
Step 1: First add 1/2 cup mung bean flour, 2 drops of jasmine essence and 2 drops of pandan essence to a saucepan. Then slowly pour in 1/4 cup of water whilst stirring, and keep mixing until there are no lumps.
Step 2: Now pour in 1 cup of sugar, and heat on a medium heat whilst stirring until the sauce begins to thicken. Once you notice it start to thicken up, add in 1/4 cup of water chestnuts and keep stirring until the sauce takes on a glue like consistency.
Step 3: Once the texture is right, turn off the heat and pour the mixture into some small moulds or containers, filling each on to about two thirds full. Once this is done, set the puddings aside as we now need to make the coconut topping.
Step 4: So in another saucepan, add 1 cup of thick coconut milk (including the cream), 1/4 cup of rice flour and 1/2 teaspoon of salt. Mix everything together thoroughly, then heat on a medium heat whilst stirring. Keep heating and stirring for a couple of minutes until the cream thickens up, then simply pour over the dessert bases we made earlier. Finally place the desserts into the fridge and leave them to set until they are firmer, then serve and enjoy!
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