Pandanus Pudding with Flower Piping

Steps

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1. 1
   Prepare the clear lime water. If using lime blocks, spoon out the clear liquid from the top layer, about 1500ml total.
   ▶ ≈0:24
2. 2
   Wash about 30 pandanus leaves, cut into small pieces, and blend with 1500ml of lime water until smooth. Strain through fine cloth to obtain the flavored lime water.
   ▶ ≈1:25
3. 3
   In a mixing bowl, combine jasmine rice flour (200g), taro powder (50g), tapioca starch (50g), salt (1 tsp), and coconut sugar (400g), stirring well.
   ▶ ≈1:52
4. 4
   Pour the pandanus lime water into the flour mixture and stir constantly with a hand mixer for about 40 minutes. The batter will gradually thicken, forming lumps initially, but will smooth out with continued stirring.
   ▶ ≈2:23
5. 5
   After stirring is complete, perform a test: drop a small amount of batter into water; if it doesn't dissolve, the flour is fully cooked and ready to proceed.
   ▶ ≈5:08
6. 6
   Transfer the finished pudding batter into piping bags (20×32cm size), dividing into about 3 bags.
   ▶ ≈5:31
7. 7
   In a bowl for the coconut cream topping, combine coconut cream (500ml), salt (0.5 tsp), and jasmine rice flour (1 tbsp). Stir well with a spoon until the flour is completely dissolved.
   ▶ ≈7:29
8. 8
   Heat the coconut cream mixture over medium heat until boiling, stirring constantly with a wooden spoon to prevent lumps. Cook until completely thickened.
   ▶ ≈7:43
9. 9
   Pipe the pudding batter while it is still warm for easiest piping and best-looking flowers. Squeeze the piping bag to create flower-shaped petals.
   ▶ ≈4:43
10. 10
    Lightly sprinkle white sesame seeds on top of the piped pudding flowers for garnish.
    ▶ ≈8:03
11. 11
    After cooling, serve with the salted coconut cream topping. The pudding is silky and tender, melting on the tongue with natural pandanus aroma, beautifully complemented by the savory richness of the coconut sauce.
    ▶ ≈8:23