Taro and Glutinous Rice Pudding with Coconut Milk芋頭糯米椰汁糕
A delightful, chewy pudding made with steamed taro and glutinous rice, infused with fragrant coconut milk. This comforting dessert offers a harmonious blend of textures and sweet, earthy flavors.
01Ingredients
- 150grams Glutinous Rice Flour
- 250ml Water
- 200grams Taro
- 200ml Coconut Milk
- 80grams Sugar
- 1piece Pandan Leaf
- 0.25teaspoon Salt
- 1tablespoon Vegetable Oil
- 1tablespoon Toasted Coconut Flakes
Nutrition (per serving)298kcal
- Protein1.8g
- Carbs48.5g
- Fat10.2g
Fiber 1.2 gSodium 148 mg
02Steps
- Steam the diced taro until very soft, about 15-20 minutes. Mash it into a paste.
- In a bowl, combine glutinous rice flour with water, mixing until smooth.
- In a saucepan, add coconut milk, sugar, pandan leaf (if using), and salt. Heat gently until sugar dissolves, do not boil. Remove pandan leaf.
- Gradually whisk the glutinous rice batter into the warm coconut milk mixture. Add the mashed taro and mix well until evenly combined.
- Grease a heatproof dish or mold with vegetable oil. Pour the mixture into the prepared dish.
- Steam the pudding over high heat for 30-40 minutes, or until firm and translucent. A skewer inserted into the center should come out clean.
- Let the pudding cool completely before slicing. Garnish with toasted coconut flakes before serving.
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