How to make it

  • NOTE: If you intend to serve this mixture as a pudding, you want to AVOID USING A WHISK OR HAND BLENDER in the agar-agar mixture because it will make it foamy leaving a less attractive presentation (bubbles on the top of the pudding). TIP: If you intend to serve this mixture as a custard-like sauce, you will want to make the mixture in a DEEP POT so you can blend it with a hand blender or stick blender without splashing after it has set (no need to transfer the mixture to another dish for cooling).
  • HOT MIXTURE: Boil water in a pot (chose a deep pot with a lid if you are making the custard-like sauce). Sprinkle agar agar and sugar into the boiling water while stirring with a spoon to dissolve. Add pandan extract. Be careful as this will stain everything it comes into contact with green (especially your hands). See Photo
  • COLD MIXTURE: Blend together the coconut cream and water until smooth. Mix them into the pot (you may want to strain the cold mixture if it is too foamy and you are making pudding).
  • WARNING: Pandan extract ends to separate from the mixture. You will want to let your final mixture cool and stir it one last time with a WIDE SPATULA (to get the bottom of the pot) before it sets.
  • SERVING: If you are making the pudding, transfer your mixture to a serving dish and refrigerate. If you are making the custard-like sauce, refrigerate the mixture in the pot and blend with a hand blender or stick blender just before serving (if you prepare it too far in advance the mixture may become "wet" and may need to be re-blended).

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