By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Pandan Pudding. The percentage is the share of ingredients the two recipes have in common.
Kolak PisangIn Indonesia · same ingredients60%
Singkong ThailandIn Indonesia · same ingredients60%
Sago Gula MelakaIn Malaysia · same ingredients60%
A classic Thai dessert featuring a vibrant green, silky-smooth pudding flavored with aromatic pandan leaves. It is served chilled with a salty coconut cream topping.
According to eatmundo's ingredient comparison, the closest dish to Pandan Pudding from another cuisine is Kolak Pisang (Indonesia): the two share 60% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut 10 fresh pandan leaves into pieces, blend them with 900ml of water and strain through a fine sieve to get fragrant pandan juice.
- 2
In a bowl, mix 150g rice flour, 50g tapioca starch and 100g palm sugar with the pandan juice until the sugar dissolves and the mixture is smooth.
- 3
Pour the mixture into a non-stick pan over medium-low heat.
- 4
Stir constantly for 15 minutes until the mixture turns into a thick, glossy, translucent green paste.
- 5
Remove from heat and pour into a shallow tray to cool for 20 minutes.
- 6
In a small pot, simmer 200ml coconut milk with 1 teaspoon of salt over low heat for 2 minutes.
- 7
Once the pudding is set, cut into bite-sized squares.
- 8
Serve the pudding squares in a bowl with a generous spoonful of the salty coconut cream.
- 9
Garnish with a sprinkle of toasted sesame seeds for an authentic finish.
Frequently Asked Questions
What is Pandan Pudding?
Pandan pudding is a Thai dessert crafted from pandan leaf extract, coconut milk, rice flour, and tapioca starch. Often sweetened with palm sugar and topped with sesame seeds, it is typically served chilled as a sweet snack or a concluding course after a meal.
Can I use pandan extract?
Yes, if fresh leaves aren't available, but fresh leaves provide a superior, natural aroma.
Why is it important to stir constantly?
Constant stirring prevents lumps and ensures the pudding achieves a perfectly smooth, silky texture.
How long does it keep?
It is best consumed within 24 hours as the texture hardens when refrigerated for too long.
Is the coconut topping supposed to be salty?
Yes, the saltiness is essential to balance the natural sweetness of the pandan pudding.
