Coconut-Pandan Malva Pudding with Palm Sugar Sauce (South African x Southeast Asian)

Method

1. Preheat the oven to 180 °C for 10 min and lightly grease a 15×10 cm ovenproof dish with some of the coconut oil.

   Add in this stepCoconut oil (including some for greasing) 2.4 g

   oven

2. Snip 60% of the pandan leaves into small pieces and blend them finely with the batter coconut milk, then squeeze through muslin or a fine sieve to get a deep-green pandan coconut milk. Warm it in a small pan with the rest of the coconut oil over low heat for 1 min, just until the oil melts, then take off the heat and stir in the vinegar. No pandan leaves? Use a few drops of pandan extract.

   Add in this stepPandan leaves, fresh or frozen (20 cm each) 1¾Coconut milk (for the batter) 60 mlCoconut oil (including some for greasing) 9.6 gRice vinegar ½ tsp

   low heat

3. Beat the egg, weigh out the amount in the list, add the sugar and whisk with an electric mixer for 4 min until pale and thick, then mix in the apricot jam.

   Add in this stepEgg, beaten and weighed (1 egg ≈ 50 g) 25 gCaster sugar 55 gApricot jam 1 tbsp

4. Sift over the flour, bicarbonate of soda and salt and fold in, alternating with the pandan coconut milk, just until no dry flour shows.

   Add in this stepPlain flour 55 gBicarbonate of soda ½ tspSalt 1 pinch

5. Pour into the dish and bake on the middle shelf of the oven for 30 min, until the top is brown, the inside faintly green and a skewer comes out free of wet batter.

   oven

6. Make the sauce: put the sauce coconut milk, palm sugar, butter, the remaining pandan leaves (tied in a knot) and the salt in a pan over medium-low heat and stir for 4 min, until the palm sugar has completely dissolved, then lift out the pandan. The pinch of salt sharpens the sweetness.

   Add in this stepCoconut milk (for the sauce) 120 mlPalm sugar, finely chopped (or brown sugar) 45 gButter 20 gPandan leaves, fresh or frozen (20 cm each) 1¼Salt (for the sauce) 1 pinch

   medium-low heat

7. Toast the coconut in a dry pan over medium-low heat for 2 min, stirring, until light golden, then tip it out. It burns in an instant, so keep stirring.

   Add in this stepUnsweetened desiccated or shredded coconut 10 g

   medium-low heat

8. As soon as the pudding comes out, prick it all over, slowly pour over the hot sauce and leave it for 10 min to soak in. Scatter with the toasted coconut and serve warm. Mango or coconut ice cream goes beautifully with it.