Pandan Pudding (Kanom piak poon)

Instructions

Coconut Sauce

1. In a small saucepot, heat up the coconut milk until it is barely simmering
2. Add in the sugar and salt and stir to combine
3. Remove from heat and finish making the pandan pudding

Pandan Pudding

1. In a large bowl, pour in the rice flour, arrowroot starch, tapioca starch, palm sugar, granulated sugar, and salt
2. Then pour in the water, coconut milk, pandan juice, and pandan extract
3. Mix the entire mixture together until the liquid is smooth and there are no lumps (it is easiest to just mix with your hand in order to properly incorporate the palm sugar into the mixture)
4. Pour the liquid mixture into a large pot and put over medium heat
5. Continuously stir as you cook down the pudding and as it starts to thicken (remember to keep stirring so that nothing sticks to the bottom of the pot and burn)
6. Keep stirring over medium heat until the mixture thickens to an almost sticky, pudding like consistency (~15 -20 minutes)
7. Remove from heat and then allow the pudding to cool slightly in the pot
8. Then fill a piping bag with the mixture and pipe out desired shape or scoop into individual serving cups
9. Allow to cool at room temperature for at least an hour so that the pudding can set
10. Pour some of the coconut sauce on top when ready to serve, then enjoy!