Easy Traditional Malay Desserts

Tepung Talam (Coconut Pudding)

Coconut and palm sugar are staple ingredients in Malay desserts - they are simply desserts must-haves. Buy good quality palm sugar. For clean palm syrup, sieve them after you have cooked them in water.


Ingredients For Pudding

300 g			        	Rice Flour
1 cup			        	Coconut Milk
1/2 tsp				Vanilla Essence
200 g			        	Palm Sugar; chopped into small pieces
100 g			        	Granulated Sugar
1/2 tsp				Salt

Ingredients For Coconut Sauce

125 g			        	Rice Flour
120 g			        	Coconut Milk
1/2 tsp				Salt
100 g			        	Palm Sugar; melted

Method

To Prepare Pudding:
Cook palm sugar pieces in water and sieve to remove any residue. Add palm sugar syrup into rice flour and coconut milk. Add salt, vanilla essence and mix well. Pour mixture into a flat mould and steam for 20 to 30 minutes. Remove from heat and cut into circles.

To Prepare Sauce:
Mix coconut sauce ingredients together and cook over slow fire. Keep stirring until mixture is almost thick. Remove from heat and allow to cool. Chill in fridge.

When serving, place pudding in a glass bowl. Pour sauce over pudding until 1/4 full and drizzle a tablespoon of melted palm sugar over pudding.

_________________________

More Easy Dessert Recipes Here


Return from Tepung Talam to Asian Desserts