Pandan And Coconut Custard (kuih Tepung Pelita)

Pandan and Coconut Custard, also known as Kuih Tepung Pelita, is a popular Malaysian dessert made with pandan leaves, coconut milk, and rice flour. This sweet and aromatic custard is typically steamed in small banana leaf cups, giving it a unique flavor and presentation.

Vegetarian Gluten Free Dessert Malaysian Malaysian Dessert Pandan Coconut Custard
Pandan And Coconut Custard (kuih Tepung Pelita)

Ingredients

  • 1 cup rice flour
  • 1 3/4 cups coconut milk
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 4 pandan leaves, knotted

Instructions

  1. In a saucepan, combine rice flour, coconut milk, water, sugar, and salt. Stir until well combined.
  2. Add the knotted pandan leaves to the mixture.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens into a custard-like consistency. This will take about 15-20 minutes.
  4. Remove the pandan leaves and let the custard cool slightly.
  5. Prepare small banana leaf cups and fill them with the custard mixture.
  6. Steam the filled cups for 10-15 minutes until the custard is set.
  7. Allow the Pandan and Coconut Custard to cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Fat
7g
Protein
2g

Supplies

Saucepan Steamer Small banana leaf cups

Tools

Stove Mixing spoon

Serving suggestions

Serve the Pandan and Coconut Custard as a sweet treat at the end of a Malaysian meal, or enjoy it with a cup of hot tea.

Tips & tricks

For an extra special touch, garnish the custard with a sprinkle of grated coconut before serving.

Cost

$5