Two color pudding

The two color is got from the fact that coconut milk is naturally lighter than sugar water. The coconut milk mixture floats to top part of pudding not long after poured into containers. Leaving attractive two-level pudding. Palm sugar provides the nice brownish color but lack of sweetness. That is why white sugar is often needed to sweeten it more.

This very simple dessert can be made using small shot glasses (as I did), or bundt pan with holes. When using bigger pan, the pudding can be cut into smaller slices. Serve it cool with shaved palm sugar or whipped cream.

Other ingredients are sometimes added to make the pudding more flavorful, such as pandan leaves or ginger.

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Two Color Pudding with Coconut and Palm Sugar. Agar Srikaya

Makes 30 cups

Ingredients:

80 g palm sugar (gula melaka/gula merah), melt with 1 cup water
1/2 cup coconut milk
1/2 tsp salt
2-3/4 cup water
80 g white sugar
1 pack agar-agar (Swallow Brand, preferably)

Directions:

Stir in sugar and agar into a medium-size pot with 2-3/4 cup water till melt
Cook over low heat for 5 minutes

Add palm sugar mixture and stir till boiling over medium heat for 5 more minutes

When agar mixture starts boiling, turn off heat and quickly pour coconut milk. Stir a couple of times using a ladle, slow and circular movement

Quickly pour the agar into containers. Work fast so that the coconut mixture doesn't separate while still in pot. Wait for 15 minutes before removing the pudding and keep in fridge for cooling

Note:
The rule of thumb is one pack of agar-agar needs about 1000 ml of water or mixture of water and other liquid ingredients. Less than that will result in pudding that is a bit hard / crunchy, unless that is what you are looking for.

Step by Step

Srikaya Pudding / Two Color Pudding Step by Step

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17 Responses to “Two Color Pudding with Coconut and Palm Sugar”

  1. 1

    veggie wedgie — July 4, 2010 @ 2:21 pm

    This sounds delicious. I would use only palm sugar, as I find it sweet enough!

    • Jun replied: — July 5th, 2010 @ 1:56 pm

      We have higher tolerance of sweet stuff. Palm sugar is not very consistent in the level of sweetness, as most of the ones we have here are product of home industries and still produced traditionally. So sometimes they can be very sweet, sometimes they aren’t

  2. 2

    noobcook — July 5, 2010 @ 5:25 am

    never tried gula melaka before though I kept seeing at the supermarket. maybe it’s time to try looking at your pretty dessert.

    • Jun replied: — July 5th, 2010 @ 1:57 pm

      You have to try it. I am surprised myself how Indonesian cuisine is using so much of it in their savory dishes. It has much more character than castor sugar.

  3. 3

    TasteHongKong — July 5, 2010 @ 11:11 am

    I might have met this dessert before but without knowing that it is made with palm sugar. Yours are more beautifully presented.

    • Jun replied: — July 5th, 2010 @ 2:00 pm

      In more traditional setting, it is made in round hollow pan (like angel cake pan) and cut into slices. The shot glasses are a bit unconventional, I have to admit. I was just trying to make it a bit more “modern looking”.

  4. 4

    Magic of Spice — July 10, 2010 @ 6:48 pm

    I would love to try this, looks wonderful:)

    • Jun replied: — July 13th, 2010 @ 3:27 pm

      It is very easy to make too! Thanks for dropping by!

  5. 5

    kayak — July 10, 2010 @ 11:46 pm

    Agar agar santan. Haven’t made this since I was in my mid teens. Now I have to go shopping and convert measurements in order to stop me from drooling any longer. Hi from Los Angeles.

    • Jun replied: — July 13th, 2010 @ 3:31 pm

      Oh gosh I am so sorry for the ingredients’ measurement, I use cup measurement for liquid ingredients and metric system for dry and solid. It is easier for me, but I am sure it is quite confusing for others. Thank you for dropping by !

  6. 6

    orlybabe — August 9, 2010 @ 8:48 am

    Hi there, thanks for this great recipe. I tried it once before (with a different recipe) but it didn’t separate! I suspect its due to the santan boiling over, the recipe said to add the santan and bring the mixture to the boil again. Also, how many grams is the pack of agar-agar? The ones I see are typically 20g. Thanks!

    • Jun replied: — August 9th, 2010 @ 3:33 pm

      We never boil the agar after adding the santan. It is annoying when they don’t separate.

      The agar is 7 gr (1 oz) per pack.
      http://swallow-globe.com.au/mainsite/products.htm

      I hope this helps!

      • orlybabe replied: — August 10th, 2010 @ 3:26 am

        Thanks Jun! Yes its soo annoying when it doesn’t separate. But good news is i tried your recipe last night and it worked! Finally the agar-agar separated. But it didn’t separate like in your picture, where the bottom half is dark brown and the top half is creamy white. Mine was 4/5 light brown and 1/5 yellowy white. Any ideas or tips? Like your santan, do you squeeze it from fresh coconut or do you buy the type that comes in a box… Thanks again!

        • Jun replied: — September 8th, 2010 @ 1:53 pm

          I would suspect that it was because you stirred too long or too hard on the final stage of adding the coconut milk into the pudding mixture.

          The coconut milk (santan) that we used from fresh coconut. But using boxed milk would not make any difference. Hope this helps!

  7. 7

    orlybabe — September 20, 2010 @ 2:24 am

    hey thanks for the tips again. I made it over the weekend and it TOTALLY separated like 50/50! Hahahaa… i was so happy. I now know the formula (i think) – 1 – like you said, the santan when mixed in should not be stirred long, only stir to mix then quickly pour into the mould. 2 – the gula melaka syrup should be thick and not watery. 3 – the santan should also not be too watery. Thanks for all your help!

    • Jun replied: — September 20th, 2010 @ 3:19 am

      Excellent! Great to hear that!

  8. 8

    suyen — November 6, 2011 @ 4:39 pm

    Wow the agar looks really beautiful in the pictures you took, makes me want to try the recipe! Just wondering how come you don’t use pandan leaves, which is normally a traditional ingredient for agar?

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