Tuesday, 22 October 2013 22:15

Indonesian coconut pudding to the rescue

I came across this Indonesian coconut pudding recipe not by chance, but through desperation… I had planned a banana dessert for my Indonesian dinner at Mary’s Dinner Club.  I choose not to remember what exactly happened, but it was not good and it was 4:00 p.m.!

Somehow I don’t seem to see eye to eye with Asian desserts - they always leave me wanting to ask ‘That’s it?’ or ‘Why’s that?’ or ‘How's that supposed to work?’ I prepare a lot of South-East Asian food but have more than once ‘whimped out’ when it came to dessert, turning the whole thing into a Westernized version.

This is why I am particularly happy to have found this Indonesian coconut pudding which actually even sounds reasonable, is fairly easy to make and tastes wonderful. It even freezes well and I’m considering keeping a back up batch for any future Asian dessert disasters. How did I find it? I found the intriguing word ‘Putu Ayu’ (Indonesian Steamed Coconut Cupcakes) and it turned out it is a quite common Indonesian coconut pudding.

Ingredients for Indonesian coconut pudding (15 pcs)

  • 1/2 cup plain flour
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup coconut milk
  • 1/2 teaspoon baking powder
  • 1/2 tablespoon green food coloring (optional)
  • 1/3 cup desiccated coconut, soaked in water to moisten
  • 1/2 teaspoon salt

Indonesian coconut pudding

Directions for coconut pudding

  • Grease 15 cupcake molds or line with cup cake liners
  • Beat sugar and eggs until creamy
  • Fold in coconut milk and flour, altering in small portions then stir gently to combine
  • Put 2 tbs of desiccated coconut into each mold, press firmly into base
  • Fill the molds with batter

Place in a saucepan half-filled with hot water, cover and bring to a boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the center comes out clean.When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mold, then ease the pudding out onto a serving plate.

If you are up for the challenge of Asian desserts, check out Quick and Easy Asian Desserts. If not, you can always stick to this coconut pudding.

Mary Anglberger

I’ve been travelling the world for over 20 years teaching English and am now taking time to follow my passion for photography and writing. I want to share all the things, events and people that have inspired and inspire me and spread those positive vibes all around.

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