Recipe Ingredient
- Pineapple layer (Top layer):
- 10g agar-agar powder
- 120g castor sugar
- 1/8tsp salt
- 100ml thin coconut milk
- 250g ripe pineapple (coarsely chopped)
- 200ml water
- 100ml thick coconut milk
- A few drops lemon yellow colouring
- Sago layer (Bottom layer):
- 8g agar-agar powder
- 120g castor sugar
- 250ml thin coconut milk
- 40g pandan leaves (roughly chopped)
- 200ml water
- 1/8tsp salt
- Mix together:
- 12g green pea flour / green mung bean flour (luk tow fun)
- 100ml thick coconut milk
- A few drops green food colouring
- 60g sago pearls (soaked for 10 minutes, drained and cooked until transparent, then rinsed under running tap water and drained well)
Instructions
- Put pandan leaves and water in an electric blender. Whiz for a minute, then strain through a fine sieve or muslin cloth to extract 200ml liquid (pandan juice).
- Combine pandan juice, thin coconut milk, agar-agar powder, sugar and salt in a saucepan. Cook over medium heat until sugar dissolves. Stir in green pea flour and coconut milk and continue to cook until mixture turns slightly thick. Add in sago and stir well to mix.
- Blend or process chopped pineapple in a blender until fine. Strain through a fine sieve to obtain 200ml pineapple juice. Keep 1 tablespoon of the pulp. Combine pineapple juice, thin coconut milk, sugar, agar-agar powder and salt in a saucepan. Cook over medium heat until it starts to boil. Reduce heat and add in thick coconut milk, pineapple pulp and colouring. Stir well to mix.
- Pour the green sago layer into a wet mould. Leave it to set for a while. Use a tablespoon to gradually pour the pineapple layer over. Leave aside to set again. Chill the pudding in the refrigerator for several hours before cutting into serving pieces.
To prepare pandan juice:
For the sago layer:
For the pineapple layer:
