Mochi Coconut Sweet Pudding
A Thai-inspired dessert featuring the unique texture of Japanese mochi, coconut sweetness, and a touch of treacle.
Ingredients
- ●250g mochi
- ●400ml coconut milk
- ●150g sweetened condensed milk
- ●2 tbsp treacle
- ●1 tsp coconut oil
- ●1 tsp vanilla extract
- ●2 tbsp sugar
- ●1 tsp pandan extract
Instructions
- 1
1. In a large saucepan, combine the coconut milk, sweetened condensed milk, treacle, coconut oil, and vanilla extract.
- 2
2. Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved and the mixture is hot but not boiling.
- 3
3. Remove the saucepan from the heat and add in the sliced mochi.
- 4
4. Let the mixture sit for 5 minutes, allowing the mochi to absorb the liquid.
- 5
5. Stir in the pandan extract and sugar until well combined.
- 6
6. Pour the mixture into individual serving cups or ramekins.
- 7
7. Refrigerate for at least 4 hours or overnight until chilled and set.
- 8
8. Serve the pudding chilled, garnished with toasted coconut flakes or sesame seeds if desired.