Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 10 cleaned pandan leaves. Cut each leaf at 5cm intervals halfway through to make 5 segments (total length 25cm). Fold them into 10 pandan boxes and secure the bottom positions with tape.
Watch out
Tape must be attached securely to the bottom edges, otherwise the box will unfold when filling.
Cook 50g sago in 500g water until done. Rinse the cooked sago in cold running water and drain well.
local_fire_departmentCook over medium heat for 10 to 15 minutesWatch out
Rinse the cooked sago thoroughly in cold water to remove excess starch, otherwise the sago will stick together.
Add rinsed and drained sago into a pot over low heat, add 20g sugar, and a bit of water if necessary. Cook over low heat until sugar melts completely and water evaporates, then turn off heat.
local_fire_departmentCook over low heat for about 3 minutesWatch out
Stir constantly over low heat, otherwise the sago at the bottom will burn and stick to the pot.
Use a spoon to scoop the cooked sago evenly into the 10 pandan leaves boxes.
Watch out
Distribute the sago evenly across all 10 boxes and flatten the surface.
Pour 140ml water and 35g sugar into a small pot, stir gently, then add 200ml coconut milk. Heat and stir over low heat throughout.
local_fire_departmentCook over low heat for about 5 minutesWatch out
Cook strictly over low heat, otherwise coconut milk will curdle and separate.
Mix 40g corn starch with 100ml water in a bowl until smooth to make corn starch liquid.
Watch out
Stir the corn starch mixture well right before pouring, as starch settles at the bottom quickly.
Turn heat to the lowest. Pour the corn starch liquid into the slightly boiled coconut milk, keep stirring quickly and continuously until the coconut milk becomes sticky and thick but still fluid and smooth, then turn off heat.
local_fire_departmentSimmer on the lowest heat for 3 to 5 minutesWatch out
Must whisk quickly and continuously as soon as corn starch is added, otherwise lumps will form immediately.
Newly removed coconut milk is extremely hot, pour carefully to avoid splashing and burns.
Remove from heat and pour the hot cooked coconut milk immediately into the 10 boxes filled with sago, filling them up.
Watch out
Pour immediately while hot and fluid, otherwise the coconut milk will set in the pot and become unpourable.
Place a cooked corn kernel on top of each coconut pudding while the coconut milk is still hot.
Watch out
To stick tightly on the pudding, put the corn kernels when the coconut milk is still hot, otherwise they will fall off.
Let cool, then place the pudding into the refrigerator for 2 hours before serving.
Watch out
Refrigerate for at least 2 hours to set properly, otherwise the texture will be too soft.
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