Coconut Pandan Pudding

I made these mini puddings for my birthday dinner tomorrow. I want them to be served with pandan chiffon cake. I used basil seeds, pineapple and rambutan for the topping. An Indonesian style pudding with the use of coconut milk and pandan paste.

Ingredients:

• Basil seeds
• Pandan paste cap koepoe koepoe
• Coconut milk
• A can of any tropical fruits
• Sugar
• Agar agar powder
• Water

Preparations:

Soak basil seeds in cold water for 20 mins.

First layer of pudding: 3 gr of agar powder, 3 tbs of coconut milk, 300 ml of fruit can syrup. Bring to boil and cool for 10 mins before pouring it to mini pudding containers.

Let the first pudding layer to cool for 20 mins. Second layer of pudding: 3 gr of agar powder, 3 tbs of coconut milk, 2 drops of pandan paste, 300 ml water. Bring to boil and cool for 10 mins before pouring it to mini pudding containers.

Let the second pudding layer to cool for 20 mins. In the meantime, prepare fruit topping. Once the second pudding layer has completely set, arrange the fruit topping and add soaked basil seeds.

Last layer of pudding: 2 gr of agar powder and 100 ml boiling water. Mix well in a bowl and heat for another minute in microwave (until all agar powder completely dissolved). Pour the agar layer using a teaspoon to cover fruit toppings so that they are settled in each container.