Description
Coconut pandan pudding is a traditional Southeast Asian dessert known for its delicate, smooth texture and pleasant aromatic flavor. The key ingredients of this pudding are coconut milk and pandan leaves. Pandan is often referred to as the “vanilla of the East” due to its sweet, floral scent and vibrant green color. The pudding is naturally sweetened with sugar and set with agar-agar, giving it a soft, jelly-like texture. The addition of gula melaka syrup, made from palm sugar, brings a perfect balance of sweetness and depth.
Ingredients
Brownie base:
- 115g unsalted butter
- 120g dark chocolate (70% cocoa), chopped
- 2 large eggs
- 150g granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cardamom
- ¼ tsp salt
- 60g all-purpose flour
- 2 tbsp cocoa powder
Tahini swirl:
- 75g tahini
- 1 tbsp maple syrup or honey
- 1 tbsp powdered sugar
- ¼ tsp cardamom (optional for extra spice)
- Pinch of salt
Instructions
1. Prep the pan
- Preheat oven to 175°C (350°F).
- Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
2. Melt chocolate & butter
- In a saucepan over low heat, melt butter and chocolate together.
- Stir until smooth, then remove from heat and let cool slightly.
3. Mix wet ingredients
- In a bowl, whisk eggs, sugar, vanilla, cardamom, and salt until light and slightly thickened.
- Stir in the cooled chocolate mixture.
4. Add dry ingredients
- Sift in flour and cocoa powder. Fold gently until just combined.
5. Make tahini swirl
- In a small bowl, mix tahini, maple syrup, powdered sugar, cardamom, and salt until smooth.
6. Assemble
- Pour brownie batter into prepared pan and spread evenly.
- Dollop spoonfuls of tahini mixture over the top.
- Use a skewer or knife to swirl gently for a marbled effect.
7. Bake
- Bake for 25–30 minutes, until edges are set and center is slightly fudgy.
- A toothpick should come out with moist crumbs, not wet batter.
8. Cool & slice
- Let cool in pan for 20 minutes, then lift out and cool completely before slicing.
Notes
For extra indulgence, top these puddings with toasted coconut flakes or a scoop of vanilla ice cream. You can also swap gula melaka with palm sugar syrup or honey if preferred.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steamed
- Cuisine: Southeast Asian (Malaysian/Indonesian inspired)
Nutrition
- Serving Size: 1 pudding
- Calories: 240
- Sugar: 22g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: None
Keywords: Pandan Coconut Pudding, Southeast Asian Pandan Dessert, Coconut Pandan Dessert