This traditional Latin-American style pudding offers a delicate balance of sweet and creamy flavors. The base is a rich, silky mixture of rice flour, tapioca flour, and coconut milk, infused with the aromatic essence of pandan leaves. Sweet diced jackfruit is folded into the thickened batter, adding bursts of tropical fruitiness. The mixture is carefully wrapped in banana leaves and steamed, allowing the natural fragrance of the leaves to permeate the dessert. Served with a drizzle of thick coconut cream and homemade palm sugar syrup, it provides a comforting, indulgent treat. Perfect for special occasions or as a unique ending to a meal, this recipe highlights simple ingredients transformed into a sophisticated dish.
Jackfruit Pudding
Description
This traditional Latin-American style pudding offers a delicate balance of sweet and creamy flavors. The base is a rich, silky mixture of rice flour, tapioca flour, and coconut milk, infused with the aromatic essence of pandan leaves. Sweet diced jackfruit is folded into the thickened batter, adding bursts of tropical fruitiness. The mixture is carefully wrapped in banana leaves and steamed, allowing the natural fragrance of the leaves to permeate the dessert. Served with a drizzle of thick coconut cream and homemade palm sugar syrup, it provides a comforting, indulgent treat. Perfect for special occasions or as a unique ending to a meal, this recipe highlights simple ingredients transformed into a sophisticated dish.Ingredients
Directions
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Prepare the palm sugar syrup by boiling equal amounts of palm sugar and water until the mixture thickens into a syrup. Set aside to cool slightly.
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In a medium saucepan, combine the rice flour, tapioca flour, 6 cups of coconut milk, salt, and pandan leaves.
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Cook the mixture over low heat, stirring constantly to prevent lumps, until it becomes very thick and creamy.
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Remove the saucepan from heat and discard the pandan leaves.
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Allow the mixture to cool slightly, then gently fold in the diced jackfruit.
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Prepare the banana leaves by cleaning them and placing two leaves together to form a double layer.
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Spoon a portion of the cooked pudding mixture into the center of the banana leaf pair.
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Pleat the sides of the banana leaves to enclose the pudding, forming a neat packet.
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Pour 1 tablespoon of thick coconut milk and 1 tablespoon of palm sugar syrup into each packet before sealing.
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Secure the packets with toothpicks. Alternatively, roll the mixture into a cone shape and serve the coconut milk and syrup on the side.
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Place the packets in a steamer and steam for 25 minutes until heated through and cooked.
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Remove from steamer and allow to cool to room temperature or chill before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1833.9kcal
- % Daily Value *
- Total Fat 89.4g138%
- Saturated Fat 67.1g336%
- Cholesterol 0.0mg0%
- Sodium 79.5mg4%
- Total Carbohydrate 258.3g87%
- Dietary Fiber 44.2g177%
- Sugars 11.3g
- Protein 37.7g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Palm Sugar Syrup:
Banana Leaf Preparation:
Substitutions:
Storage:
