Pudding with Coconut Topping (Tako)

Ingredients

• For the jelly base:
• 75 g (3 ounces) rice flour
• 2 tbsp corn starch
• 250 ml (8 fluid ounces) water
• 1 tbsp soft brown sugar
• 225 g (8 ounces) white sugar
• 50 g (2 ounces) water chestnuts, finely chopped, or 25 grams (1 ounce) lotus seeds
• For the coconut milk topping:
• 350 ml (12 fluid ounces) coconut milk
• 1 tbsp rice flour
• ½ tbsp corn starch
• 1 tsp salt

Method

1. Combine the rice flour, cornstarch, and water in a mixing bowl to begin to make the jelly base.
2. Strain the mixed ingredients from previous step into a saucepan, and stir in the sugar.
3. Boil over medium heat while stirring constantly for 5 minutes. Then set the heat lower and cook while stirring for 5 minutes.
4. Stir in the water chestnuts or lotus seeds.
5. Divide the mixture between pandan leaf cups, and leave it to cool.
6. Place a medium saucepan over low heat and mix all the coconut topping ingredients together.
7. Stir for 10 minutes until the mixture becomes a thick custard.
8. Let cool for a few minutes, then put the topping carefully on top of the jelly base in each cup.