Pudding & Dessert
Purple Taro Pudding with Palm Sugar Coconut Sauce, Soft and Fragrant
Prep
20 min
Cook
25 min
Servings
6
Level
Easy
This purple taro pudding gets its beautiful natural color from steamed taro root that's been mashed smooth, combined with a soft texture reminiscent of milk pudding. Drizzled with a rich, savory-sweet palm sugar coconut sauce, this treat makes an irresistible dessert. Its fragrant aroma has that distinctive toasty taro scent, setting it apart from most puddings.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams purple taro (Bogor taro), steamed until tender and mashed
- 14 grams plain agar-agar powder
- 600 ml full cream liquid milk
- 200 ml thick instant coconut milk
- 150 grams granulated sugar
- 2 leaves pandan leaves, tied in a knot
- 1/4 tsp fine salt
- 1/2 tsp vanilla powder
- 150 grams palm sugar, finely shaved, for the sauce
- 250 ml thick coconut milk for the sauce
- 1 leaf pandan leaf for the sauce, tied in a knot
- 1 tsp cornstarch, dissolved in a little water, for the sauce
🛒 Products You Might Need
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Steam the peeled and cut purple taro for 25-30 minutes until tender when pierced with a fork. Mash while still warm using a fork or blender until smooth and lump-free; set aside 300 grams.
- 2 In a saucepan, combine the agar-agar powder with the liquid milk and thick coconut milk, whisking well to prevent lumps before heating.
- 3 Add the granulated sugar, knotted pandan leaves, salt, and vanilla powder. Cook over medium heat, stirring constantly so the agar-agar doesn't clump at the bottom of the pan.
- 4 Once it reaches a gentle simmer (small bubbles appearing at the edges of the pan), add the mashed purple taro little by little while continuing to stir until fully blended and smooth with no lumps. Cook for another 3-4 minutes until thickened.
- 5 Remove the pandan leaves, then pour the pudding mixture into pudding molds or small cups while still hot. Let it sit until the steam dissipates, then refrigerate for at least 2 hours until set and firm.
- 6 For the sauce, cook the thick coconut milk, shaved palm sugar, and pandan leaf over low heat, stirring constantly so the coconut milk doesn't separate. Cook for 5-7 minutes until the sugar is completely dissolved.
- 7 Add the dissolved cornstarch to the sauce, stirring quickly until it thickens and bubbles gently for 1-2 minutes, then remove from heat and let cool.
- 8 Unmold the pudding by inverting it onto a serving plate, then drizzle with the palm sugar coconut sauce to taste just before serving so the pudding keeps its firm texture.
💡 Tips
• Choose Bogor taro with a starchy texture and deep purple color for a prettier, more fragrant pudding.
• Don't stop stirring while cooking the agar-agar mixture so the texture stays smooth without lumps.
• The palm sugar coconut sauce is best made close to serving time so it doesn't thicken too much once cooled.
• Use small pudding molds in various shapes for a more attractive presentation when serving guests.
📊 Nutrition Facts / serving
285
Calories (kcal)
4 g
Protein
14 g
Fat
37 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Pudding & Dessert
Puding Kopi Susu Gula Aren (Coffee, Milk & Palm Sugar Pudding), Soft, Rich, and Fragrant with Indonesian Coffee
Pudding & Dessert
Soft Baked Orange Caramel Custard
Pudding & Dessert
Kolak Labu Kuning Kacang Hijau Santan Gula Merah (Pumpkin and Mung Bean Compote in Coconut Milk and Palm Sugar)
Pudding & Dessert
No comments yet. Be the first! 😊