Thai Pumpkin and Coconut Pudding

About Thai Pumpkin and Coconut Pudding

Ingredients

• Pumpkin, peeled, cubed and steamed 2 cups
• Coconut milk 3 tbsps
• Desiccated coconut ½ cup
• Rice flour 1 cup
• Sugar 1 cup
• Cornmeal ¼ cup
• Salt ½ tsp

How to Make Thai Pumpkin and Coconut Pudding (Stepwise Photos)

Method

1. Put pumpkin, rice flour, sugar, coconut milk, cornmeal, desiccated coconut and salt in a mixer and grind to a smooth paste.
2. Pour the paste into a mould.
3. Heat sufficient water in a steamer. Place a steel bowl inverted in the steamer, place the pudding bowl over it and cover with a lid and steam for 20 minutes.
4. To check if the pudding is set, allow it to cool and then insert a toothpick or knife gently. If it comes out clean, it is set. Then run the knife along the edges to loosen, and upturn the mould on a serving platter to demould the pudding.
5. Cut into slices and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps