mango and basmati rice pudding & pandan rice pudding) as a sweet treat for the friends who will be coming over, eventually, it was this mango and coconut pudding, again said, quite a simple recipe, just melting, mixing and folding the ingredients, and baked for the sweet-sour notes and that little crunch from dessicated coconut.
1 medium size (about 300g) ripe mango - peel skin, remove seed and dice into cubes
1/2 cup dessicated coconut
1 1/2 cup cake flour
140g unsalted butter
1 cup white sugar
1 cup milk
3 eggs - lightly beaten
Melt butter and remove from heat.
Stir in sugar to dissolve.
Let it cool down and stir in milk and eggs.
Fold in flour bit by bit.
Add half of the batter into a greased baking pan.
Sprinkle 3/4 of the amount of mango cubes and dessicated coconut on top.
Now, add the remaining batter on top.
Top up the balance mango cubes and coconut.
With a spatula, spread the mixture evenly.
Bake at preheated oven at 170C for about 40 mins or until the top layer becomes golden brown and the cake is done.
Cool down before cutting to be served.
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