Baked Coconut Pudding Recipe (Takjil menu)
1. It's complicated with one new toddler and kid
2. I just like to cook when I'm short on opening time, if it's added it's complicated to make takjil. wadoooohhh... My stomach might explode when the evening drum is over.
But it's not complete, it's been the month of Ramadan so far, I've never made homemade takjil. Even though in this fasting month, there are not many takjil sellers, it's just a matter of choosing.
Actually, the takjil menu this time was made by accident, it's said to be klappetart, it's not es doger, it's not even iced... But the taste is a combination of the two foods, seriously. Instead of being curious, you can try making it at home, don't be fooled by what it looks like, but the original is really delicious...
Recipe for Baked Coconut Pudding
in Mama Badar's Kitchen
 |
| (Coconut Baked Pudding) |
Cooking time: 45 minutes
Ingredients:
Layer 1:
20 pieces of Marie Biscuits
150 ml of sweet thick cocopandan flavor (if you don't have one, you can make your own from white sweetened condensed and cocopandan syrup 1:1)
ratio 500 ml of boiled water
Layer 2
: 200 gr young coconut meat
scraped 1 egg
1 tsp liquid vanilla
1 tbsp margarine that has been melted (by
steaming) a pinch of salt
How to cook:
- Dissolve the thick sweet cocopandan with water, then soak the marie biscuits until crushed.
- While waiting for the biscuits to become mushy, beat the eggs, add the coconut, margarine, salt, and vanilla, mix well.
- Prepare a heat-resistant dish or cake pan that has been lined with parchment paper and margarine.
- Put layer 1 into the dish and flatten, then add layer 2 and flatten.
- Put in the preheated oven, bake for about 30 minutes, with a temperature of 150 C.
- Baked Coconut Pudding is ready to be served.
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