🍳 Method
- Make the Sugar Syrup: In a pot, boil brown sugar with 100 ml water and pandan leaves until completely dissolved 🍯🌿
- Strain: Remove pandan leaves and strain the sugar mixture. Pour the strained syrup into a clean saucepan 🍶
- Add the Base: Add coconut milk, agar-agar powder, and salt to the saucepan 🥥🧂
- Cook Carefully: Cook over medium heat, stirring constantly to prevent burning or curdling. Coconut milk splits easily, so keep stirring 🔥
- Boil & Pour: Once the mixture reaches a gentle boil, remove from heat and immediately pour into pudding molds 🍮
- Set & Chill: Allow it to cool until steam dissipates, then refrigerate until fully set ❄️
🍽️ Serving Suggestion
- Serve chilled for maximum flavor and a refreshing texture 🧊
- Add young coconut meat or a drizzle of vanilla custard (vla) for an extra-special dessert 🍧
✨ Tip
Stir constantly while cooking to prevent the coconut milk from splitting and to achieve a smooth, creamy pudding texture.
