Sunday, 15 October 2017

Mini Pink Pearl Pudding

Okay, I'll be honest with you: this recipe was actually a fail that I prepared last month. I wasn't going to post it, but I seriously can't be bothered with creating a new recipe for this month—usually I would be reminded to cook and be able to think of something, but lately I'm just not in the mood to create food, except the really simple variety not worth of a recipe. While we're at it, let me just share a few things on this cooking experience. First thing's first: this recipe was actually taken from my Stepmom's recipe book, ... . The instructions weren't...correct, though, for some reason—despite the beautiful photo of the food—so I ended having this really...err, gooey thing, in the end. I tried making it a second time but it also didn't pan out very well—I think I was being impatient, though—so I technically don't have the correct photo of the successful food, but will try my best to give the correct recipe to you all. In the spirit of Halloween, we could just pretend these are tiny edible brains. Whatever the shape, though, it still tastes rather good.

Ingredients
(original recipe via Kue Klasik Favorit 2)
For the pudding
  • 150 gr sago pearls
  • 700 ml water
  1. Boil the water and add in the sago pearls
  2. Cook until the pearls are translucent and expanding
  3. Strain the pearls, put it in little moulds and let cool
  4. Transfer the pudding to a plate/bowl to eat
For the kinca sauce
  • 200 gr palm sugar
  • 200 ml water
  • 3 pandanus leaves
  • 5 jackfruits (optional)
  1. Boil the palm sugar and pandanus leaf in water, until the sugar melts
  2. Strain the sugar and leaves from the pan
  3. Remove pan from heat and transfer to a bowl
For the coconut milk sauce
  • 450 ml thick coconut milk (from 1/2 coconut)
  • 1 pandanus leaf
  • a pinch of salt, to taste
  • 1 tbsp. rice flour, diluted
  1. Boil the coconut milk and pandanus leaf
  2. Add the salt and rice flour, stir occasionally
  3. Remove from heat and transfer to a bowl
To eat the pudding, pour both the sauces on top of the pudding and dig in!
Tips:  The coconut milk used in this recipe is the one for cooking—which is quite thick—and definitely not one you can have as a beverage. To dilute the rice flour, add enough water to the mixture until it turns into somewhat thick liquid. To create the gooey texture in these photos, soak the sago pearls before boiling in 1000ml water. To make it hold its pearly shape, this recipe might do, but it'll be a bit too sticky on the pan to be transferred to the moulds, so be extra patient. The gooey version will be much easier to transfer. Let it cool for 2-3 minutes before transferring for the best outcome. Lass es euch schmecken!

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