serves
10
prep
30 minutes
cook
30 minutes
difficulty
Mid
serves
10
people
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
Lime water
- 1 tsp red lime paste
- 500 ml (2 cups) water
Coconut cream
- 250 ml (1 cup) coconut cream
- 3 tbsp white sugar
- 2 g salt
- 2 pandan leaves, tied in a knot
Batter
- 120 g sticky rice flour
- 60 g rice flour
- 185 ml lime water
- 375 ml coconut cream
- 375 ml coconut milk
- 240 g soft palm sugar
- 15 g pandan leaves, tied in a knot
Caramel
- 480 g soft palm sugar
- 125 ml coconut cream
- 1 g sea salt
- 20 g maltose
- 125 ml lime water (see above)
- Coconut oil, for greasing
- Shredded young coconut flesh, to serve
Chilling time 20 minutes
Instructions
To make the lime water, dissolve the lime paste in the water and set aside for 30 minutes to allow the sediment to settle. Use only the water.
Meanwhile, for the coconut cream, combine all the ingredients in a small saucepan and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stand until cooled to room temperature.
To make the batter, place the flours in a bowl and make a well in the centre. Add the lime water and mix until well combined. Add the coconut cream, coconut milk and palm sugar and mix well, then stir through the pandan leaves. Set aside.
For the caramel, place the palm sugar and coconut cream in a wok over medium heat. Stirring continuously with a wire whisk, add the salt, maltose and lime water. Continue whisking until the caramel is a dark mahogany colour and reaches 160˚C on a sugar thermometer.
Pour one-fifth of the batter into the caramel and whisk well. Gradually whisk in the remaining batter in small additions. Reduce the heat to medium-low and cook, whisking regularly for 15 minutes or until thick and sticky. It should taste rich and sweet. There should be no taste or texture of uncooked flour. If the becomes too dry, moisten with a little lime water. Remove the pandan leaves once the mixture thickens.
Grease a shallow dish with coconut oil, spoon the palm sugar pudding into the pan and spread evenly with a spatula. Refrigerate for 20 minutes.
To serve, place the shredded fresh young coconut in a bowl. Drop small spoonfuls of the palm sugar pudding into the coconut and toss gently to coat. Divide among bowls and drizzle with a little-cooled coconut cream.
This recipe is from Series 2 of airing weeknights at 6pm on SBS. Episodes will be available after broadcast via . Join the conversation #TheChefsLine on Instagram , Facebook and Twitter . Check out for episode guides, cuisine lowdowns, recipes and more!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
