Creamy Malaysian Coconut Sticky Rice Pudding (Nasi Lemak Pudding)

Allergens

Coconut (Tree Nut)

Ingredients

• 1 cup Thai jasmine rice (rinsed)
• 2 cups coconut milk
• 2 cups water
• 1/4 teaspoon pandan extract
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup raisins (optional)
• 1/4 cup toasted coconut flakes for garnish
• 2 tablespoons shredded unsweetened coconut, toastedasted for serving
• 3 tablespoons roasted peanuts, crushed for serving

Instructions

1. In a large bowl, combine the rinsed Thai jasmine rice with 1 cup of water and let it soak for at least 20 minutes. In a medium saucepan, combine the remaining water (1 cup), coconut milk (2 cups), pandan extract, sugar, and salt. Bring to a boil over medium high heat, stirring occasionally. Drain the soaked rice and add it to the boiling coconut mixture, stirring gently to combine. Lower the heat to low, cover the saucepan with a lid, and cook for 18 minutes or until the rice has absorbed the liquid and become tender. Remove from heat and let the pudding cool to room temperature. Stir in raisins if using. Chill the pudding in the refrigerator for at least 4 hours or overnight. To serve, scoop the chilled pudding into bowls and garnish with toasted coconut flakes, shredded unsweetened coconut, and crushed peanuts.

Chef’s Insight

The combination of sweet raisins and aromatic pandan creates a unique fusion of flavors reminiscent of Nasi Lemak, a Malaysian favorite.

Notes

Feel free to experiment with different fruits or nuts as garnish for a personalized touch.