🍲 Kanom Piak Poon (Thai Coconut and Pandan Pudding)

Ingredients

• 80 g rice flour
• 40 g arrowroot starch
• 200 g sugar
• 600 ml limewater (saturated calcium hydroxide solution)
• 200 ml fresh pandan juice
• 200 ml of coconut milk
• 1 teaspoon salt
• 1 cup grated coconut meat

Method

1. Combine the rice flour, arrowroot, and lime water. Stir in the sugar, water, pandan juice, coconut milk, and salt until the sugar dissolves. Strain this mixture into a brass pan or pot to remove any solids.
2. Heat the pan over low heat. Stir the mixture continuously over low heat to keep it from sticking to the bottom of the pan.
3. Cook until the mixture is glossy and thickened. This will take about 30–40 minutes.
4. Pour the mixture into an oiled mold. Smooth the top, then let rest until cool.
5. When the pudding is cooled, use a knife to cut into the desired shape. Serve with grated coconut.