Jackfruit pudding

Yield: 6 servings

Measure Ingredient
2 cups Rice flour
1 cup Tapioca flour
6 cups Coconut milk
6 \N Pandan leaves (or pandan essence to taste)
1 cup Diced jackfruit (mango or sliced banana)
30 \N Squares of banana leaf about 20 cm square
16 tablespoons Palm sugar syrup
16 tablespoons Thick coconut milk
1 teaspoon Salt

Combine the rice flour, tapioca flour, coconut milk, salt and pandan leaves and cook over low heat stirring constantly, until very thick.

Remove pandan leaves and discard. Cool slightly and add the jackfruit. Place one banana leaf on top of the other and pile some of the cooked mixture in the centre.

Pleat in both sides of the banana leaf. Pour in 1 tablespoon each of thick coconut milk and sugar syrup, then fasten with toothpicks to secure. Alternatively roll in a cone, but do not top with coconut milk and palm sugar, serving these separately. Steam the bundles for 25 minutes. Allow to cool to room temperature or chill before serving.

Palm Sugar Syrup: boil equal amounts of palm sugar and water until syrupy. Mango jelly: 1 litre water 200 g sugar 30 g or 6 teaspoons gelatine, softened in warm water 1 cup coconut milk ½ cup evaporated milk 2 eggs, beaten 200 g mango pulp, pureed 1 large mango, very finely sliced or diced Combine the water and sugar in a pan and stir over low heat until the sugar has dissolved. Add soaked gelatine and continue heating until thoroughly dissolved. Remove from the heat and add all ingredients except diced or sliced mango. Mix until well blended, then add the diced mango. Pour into individual moulds and refrigerate until set.

Garnish when serving with fresh fruit and a little mango puree.

Similar recipes