Easy dessert recipes with microwave

Taeng Thai Pudding

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Taeng Thai Pudding
Ingredients

1 cup mashed Taeng Thai*
½ cup tapioca flour
1 cup rice flour
1 cup castor sugar
¼ teaspoon  salt
½ cup coconut cream
1 cup desiccated coconut
2 drops apple green colour

Put Taeng Thai, tapioca flour and rice flour into a 9″ flan dish, mix well. Add sugar, salt, coconut cream and green colour to the flan dish, stir until all sugar is dissolved. Stir in desiccated coconut, cover tightly with microwave plastic wrap and cook at High (600-700 Watts) for 7 minutes.

Note : Taeng Thai is a fruit in the same family as cantaloop but stronger in smell and milder in taste. Cantaloop can be substituted.

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