Kanom Piak Poon (Thai Coconut and Pandan Pudding)

Name: Kanom Piak Poon (Thai Coconut and Pandan Pudding)
Cuisine: Thai
Ingredients: 80 g rice flour; 40 g arrowroot starch; 200 g sugar; 600 ml limewater (saturated calcium hydroxide solution); 200 ml fresh pandan juice; 200 ml of coconut milk; 1 teaspoon salt; 1 cup grated coconut meat

puddingthaidessertarrowroot starchsugarcoconutrice flourlimewater

Ingredients

Sl No	Description	Quantity	Macros split
1	rice flour	80 g	292 kcal6g protein · 60g carbs · 3g fat · 0g fibre	Buy
2	arrowroot starch	40 g	156 kcal0g protein · 36g carbs · 0g fat	Buy
3	sugar	200 g	774 kcal0g protein · 200g carbs · 0g fat	Buy
4	limewater	600 ml	—	Buy
5	fresh pandan juice	200 ml	149 kcal2g protein · 34g carbs · 1g fat	Buy
6	coconut milk	200 ml	592 kcal6g protein · 16g carbs · 62g fat	Buy
7	salt	1 tsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
8	grated coconut meat	1 cup	850 kcal8g protein · 37g carbs · 80g fat	Buy

Total, all ingredients2813 kcal · 22g protein · 383g carbs · 146g fat · 0g fiberestimated

Per servingno servings count given

Directions

Combine the rice flour, arrowroot, and lime water. Stir in the sugar, water, pandan juice, coconut milk, and salt until the sugar dissolves. Strain this mixture into a brass pan or pot to remove any solids.

Heat the pan over low heat. Stir the mixture continuously over low heat to keep it from sticking to the bottom of the pan.

Cook until the mixture is glossy and thickened. This will take about 30–40 minutes.

Pour the mixture into an oiled mold. Smooth the top, then let rest until cool.

When the pudding is cooled, use a knife to cut into the desired shape. Serve with grated coconut.

Kanom Piak Poon (Thai Coconut and Pandan Pudding)

Ingredients

Directions

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