Pandan Coconut Tofu Pudding
Pandan Coconut Tofu Pudding
Ingredients
For the Green Pandan Layer
- 5 1/4 ounces pandan leaves, washed and cut into smaller pieces
- 2 1/4 cups water
- 2 tablespoons sugar, palm or white
- 1/2 cup condensed milk
- 4 tablespoons cornstarch
For the White Coconut Tofu Base
- 5 gelatin sheets, or 12 grams gelatin powder
- 3 cups soy milk
- 1 1/4 cups coconut milk
- 3 tablespoons sugar
For Garnish
- 1/4 cup toasted coconut flakes, as needed
Instructions
- 1
Prepare the pandan juice: Place the washed and cut pandan leaves into a blender with 2 1/4 cups of water. Blend until the pandan leaves are finely pureed. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much vibrant green pandan juice as possible. Discard the solids.
⏱️ 10 min
- 2
Prepare the green pandan layer mixture: To the extracted pandan juice, add 2 tablespoons of sugar, 1/2 cup of condensed milk, and 4 tablespoons of cornstarch. Stir well until all ingredients are dissolved and no lumps remain.
⏱️ 5 min
- 3
Cook the green pandan layer: Pour the green mixture into a pot and cook over medium heat. Stir continuously to prevent sticking or scorching. Continue stirring until the mixture thickens to a pudding-like consistency, then cook for an additional 5 minutes to ensure proper cooking and texture. Remove from heat and set aside to cool slightly.
⏱️ 10 min
- 4
Prepare the gelatin: If using gelatin sheets, soak them in a bowl of cold water for 5-10 minutes until softened. If using gelatin powder, dissolve it in 1/4 cup of cold water and let it bloom for 5 minutes.
⏱️ 10 min
- 5
Prepare the white coconut tofu base: In a separate pot, combine 3 cups of soy milk, 1 1/4 cups of coconut milk, and 3 tablespoons of sugar. Heat the mixture on the stove over medium heat until it just begins to boil.
⏱️ 5 min
- 6
Add gelatin to the base: Turn off the heat. Squeeze excess water from the softened gelatin sheets and add them to the warm liquid, or add the bloomed gelatin powder. Stir until the gelatin is completely dissolved.
⏱️ 2 min
- 7
Set the white coconut tofu base: Carefully pour the warm white mixture into individual serving bowls or molds. Refrigerate for a minimum of 3 hours to allow the base to set firmly.
⏱️ 180 min
- 8
Layer the puddings: Once the white coconut tofu base is set, pour the prepared green pandan mixture evenly over the top of each white pudding layer.
⏱️ 5 min
- 9
Final setting: Return the layered puddings to the refrigerator for another 2 hours to allow the pandan layer to set completely.
⏱️ 120 min
- 10
Garnish and serve: Before serving, garnish the puddings with toasted coconut flakes as desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pandan Coconut Tofu Pudding
Ingredients
For the Green Pandan Layer
- 5 1/4 ounces pandan leaves, washed and cut into smaller pieces
- 2 1/4 cups water
- 2 tablespoons sugar, palm or white
- 1/2 cup condensed milk
- 4 tablespoons cornstarch
For the White Coconut Tofu Base
- 5 gelatin sheets, or 12 grams gelatin powder
- 3 cups soy milk
- 1 1/4 cups coconut milk
- 3 tablespoons sugar
For Garnish
- 1/4 cup toasted coconut flakes, as needed
Instructions
- 1
Prepare the pandan juice: Place the washed and cut pandan leaves into a blender with 2 1/4 cups of water. Blend until the pandan leaves are finely pureed. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much vibrant green pandan juice as possible. Discard the solids.
⏱️ 10 min - 2
Prepare the green pandan layer mixture: To the extracted pandan juice, add 2 tablespoons of sugar, 1/2 cup of condensed milk, and 4 tablespoons of cornstarch. Stir well until all ingredients are dissolved and no lumps remain.
⏱️ 5 min - 3
Cook the green pandan layer: Pour the green mixture into a pot and cook over medium heat. Stir continuously to prevent sticking or scorching. Continue stirring until the mixture thickens to a pudding-like consistency, then cook for an additional 5 minutes to ensure proper cooking and texture. Remove from heat and set aside to cool slightly.
⏱️ 10 min - 4
Prepare the gelatin: If using gelatin sheets, soak them in a bowl of cold water for 5-10 minutes until softened. If using gelatin powder, dissolve it in 1/4 cup of cold water and let it bloom for 5 minutes.
⏱️ 10 min - 5
Prepare the white coconut tofu base: In a separate pot, combine 3 cups of soy milk, 1 1/4 cups of coconut milk, and 3 tablespoons of sugar. Heat the mixture on the stove over medium heat until it just begins to boil.
⏱️ 5 min - 6
Add gelatin to the base: Turn off the heat. Squeeze excess water from the softened gelatin sheets and add them to the warm liquid, or add the bloomed gelatin powder. Stir until the gelatin is completely dissolved.
⏱️ 2 min - 7
Set the white coconut tofu base: Carefully pour the warm white mixture into individual serving bowls or molds. Refrigerate for a minimum of 3 hours to allow the base to set firmly.
⏱️ 180 min - 8
Layer the puddings: Once the white coconut tofu base is set, pour the prepared green pandan mixture evenly over the top of each white pudding layer.
⏱️ 5 min - 9
Final setting: Return the layered puddings to the refrigerator for another 2 hours to allow the pandan layer to set completely.
⏱️ 120 min - 10
Garnish and serve: Before serving, garnish the puddings with toasted coconut flakes as desired.
⏱️ 3 min