Khanom Piak Poon is solid throughout while being soft, jelly-like and sweet. There are two colours of khanom piak poon. Green is the more common using pandan, while black is less common today using burnt coconut – Warattaya Smith of @loveslittlekitchen
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Green is the more common using pandan, while black is less common today using burnt coconut.
Ingredients
For Pudding
- 80g rice flour
- 40g arrowroot flour
- 2 cup limestone water (mix a small amount of limestone paste in water and leave overnight)
- Scoop 2 cups of the clear water on top.
- 100 g palm sugar
- 30 g caster sugar
- 1 cup pandan juice
- ¼ tsp salt
For Cream
- 1 cup coconut cream
- 1 ½ tbsp rice flour
- ¼ tsp salt
- 10g white sesame (toasted)
Instructions
To Make Pudding
1. Mix rice flour and arrowroot flour in a mixing bowl, gradually add about half cup limestone water as you mix and kneed for about 10 minutes then add palm sugar, caster sugar and salt and again mix by hand until the sugar dissolves and the mix becomes liquid then add the rest of the lime water and pandan juice. Mix until well combined.
2. Pour the mixture through a sieve into a pot and stir the mixture over medium heat.
3. Once the mixture starts to thicken change to low heat and continue to stir.
4. Continue to stir until it becomes thick and gluey like mayonnaise would be.
5. Spoon the pudding into serving bowls.
To Make Cream
1. In a small saucepan, mix the Cream ingredients until well combined. Heat the mixture over low heat and stir well.
2. When the coconut cream mixture is well combined, turn off the heat.
3. Pour through a sieve to help remove any bubbles.
4. Pour onto the pudding and serve with a sprinkling of toasted white sesame seeds.
Check out Warattaya’s awesome work here!
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