Ingredients
480 gm wheat flour
400 gm steamed rice
400 ml water
1 large can coconut milk
80 gm chives, finely chopped
1 teaspoon salt
1 teaspoon sugar
Preparations:
- Mix wheat flour with 300 ml water and leave to stand for 10 minutes.
- Mix the steamed rice with 100 ml water, add to the flour/ water mixture, then add the coconut milk to form the batter.
- Heat the lightly oil to the Thai pudding pan until medium hot, then pour the batter into the pan, filling each hole 3/4 full.
- Sprinkle with chives then cover. Cook for 2-3 minutes.
- Remove the pudding with a spoon and serve warm or at room temperature.
