I always love pudding especially made with coconut milk. It has a special sweet flavor that you can't get with whole milk. After long time, my son requested to make corn pudding this weekend. So have sent him to purchase the most important ingredient for making the pudding, sweet corn.
I'm aghast and extremely disappointed when he brought home a can of corn, guess what? It's cut young corn. So I have to devise my plan for making another pudding.
This Rice Flour pudding comes into my mind. Have other obstacle, no fruit is available to add in, so go ahead making Rice Flour Pudding without any fruit.
So glad my son really enjoyed having this soft, sweet and creamy pudding. We completed them in one sitting.
You can make this Rice Flour Pudding firmer by reducing the amount of liquid so as to facilitate easy slicing. Have used one cup of coconut cream or thick coconut milk but if much creamier flavor is required, do add more coconut cream but cut down the water used. For healthier option, white sugar can be replaced with palm sugar.
RICE FLOUR PUDDING
Serves : 6-8
1 cup rice flour
1 cup coconut cream
2 1/2 cup water
3/4 cup white sugar
1/4 tsp salt
1 cup sliced fruit (banana, jackfruit)
Combine rice flour, salt, coconut cream and 2 cups water in a bowl. Strain.
Place sugar and remaining water in a pot, cook until sugar is dissolved.
Add in the rice flour mixture, stirring constantly to prevent sticking to the bottom of the pan until bubbles appear on top.
Remove from heat, add in the fruit (if using). Stir to combine.
Pour into individual serving bowls or a shallow tray. Leave to cool at room temperature. Serve warm or cold. Store in a refrigerator if you want to serve it cold.
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