Kota Marudu Coconut Pudding
Kota Marudu Coconut Pudding is a traditional dessert from Sabah, Malaysia. This creamy and aromatic pudding is made with coconut milk and palm sugar, giving it a rich and sweet flavor.
Ingredients
- 400ml coconut milk
- 150g palm sugar
- 50g cornstarch
- 1 pandan leaf, tied into a knot
- Pinch of salt
Instructions
- In a saucepan, combine coconut milk, palm sugar, and pandan leaf. Heat over medium heat until the sugar is dissolved, stirring occasionally.
- In a small bowl, mix cornstarch with 2 tablespoons of water to form a slurry.
- Once the coconut milk mixture is hot, slowly pour in the cornstarch slurry while stirring constantly. Cook for another 5-7 minutes until the mixture thickens.
- Remove the pandan leaf and pour the pudding into individual serving bowls. Let it cool to room temperature, then refrigerate for at least 2 hours until set.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Fat
- 10g
- Protein
- 3g
Supplies
Saucepan Whisk Bowls Serving bowls
Tools
Stove Refrigerator
Serving suggestions
Serve the Kota Marudu Coconut Pudding chilled, garnished with a sprinkle of grated coconut for added texture.
Tips & tricks
For a richer flavor, you can use freshly squeezed coconut milk instead of canned coconut milk.
Cost
$5