Coconut Milk and Hasma Pudding

Ingredients

Instructions

1. 1

   Soak Dried Hasma: Soak dried hasma in cold water for at least 8 hours or overnight until fully rehydrated and expanded.

2. 2

   Clean Hasma: Drain the soaked hasma. Carefully remove any impurities, such as black specks or fibrous bits, under running water.

3. 3

   Steam Hasma: Place the cleaned hasma in a heatproof bowl. Add water for steaming. Steam over high heat for 30 minutes until soft. Remove and set aside.

4. 4

   Prepare Sugar Syrup: In a saucepan, combine water for pudding base and rock sugar. Bring to a simmer over medium heat, stirring until the rock sugar is fully dissolved. If using, add pandan leaf for aroma, then remove it.

5. 5

   Dissolve Gelatin: In a small bowl, sprinkle gelatin powder over a small amount of cold water (taken from the 300ml water for pudding base) and let it bloom for 5 minutes.

6. 6

   Combine Pudding Base: Add the bloomed gelatin to the warm sugar syrup. Stir until completely dissolved. Remove from heat.

7. 7

   Add Coconut Milk and Hasma: Stir in the coconut milk into the mixture. Then gently fold in the steamed hasma.

8. 8

   Set Pudding: Pour the mixture into individual molds or a large serving dish. Let it cool slightly at room temperature, then refrigerate for at least 3-4 hours, or until fully set.