Ancient Recipe Pandanus Pudding

Steps

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1. 1
   Prepare the lime water by dissolving 2 tbsp of red lime in 2 liters of water. Let the mixture settle for at least 6 hours until the water becomes completely clear. This clear lime water helps the pudding coagulate properly.
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2. 2
   Make pandan juice by cleaning and chopping 30 pandan leaves, adding them to a blender with 1,500 ml of clear lime water. Blend until smooth, then strain through two layers of thin cloth and set aside.
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3. 3
   Mix the dry ingredients: combine 200g rice flour, 50g Tawyaiyai Mom flour, 50g tapioca starch, and 1 tsp salt. Rub together with your fingers. Add 350g coconut sugar and knead with your hands until the sugar is completely dissolved.
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4. 4
   Add the remaining pandan juice to the dry mixture while stirring until fully combined. The batter should be smooth and uniform.
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5. 5
   Strain the batter once more through a fine sieve to remove any undissolved sugar or flour particles before pouring into the pan. Use a non-stick or brass pan on medium-low heat.
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6. 6
   Stir continuously for 40 minutes using a spatula, always moving in the same direction and scraping the bottom to prevent burning. After 5 minutes the batter begins to form. After 10 minutes it becomes smoother. After 15 minutes it becomes finer. Gradually add water (up to 200 ml) if the batter becomes too sticky.
   ▶ ≈2:57
7. 7
   Check doneness around 30 minutes—the dessert should appear clear and shiny with a vibrant green color. Test by dropping a small amount in water; if it doesn't dissolve or become mushy, it's ready. Continue stirring until the full 40 minutes is reached.
   ▶ ≈4:35
8. 8
   Pour the finished dessert into a 9x9 inch square pan. Use a spatula to smooth the surface. Let it cool completely, about 3 hours.
   ▶ ≈5:12
9. 9
   Prepare the coconut topping by grating fresh coconut into thin strands. Mix with 1/2 tsp salt and steam for about 10 minutes to help preserve it.
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10. 10
    Once completely cooled, cut the pudding into pieces of desired size using an oiled knife to prevent sticking. Plate the pudding and garnish with the prepared coconut strands before serving.
    ▶ ≈6:20