Name: Silky Goan Pudding
Yield: Serves 6 to 8
Cuisine: Asia
Ingredients: ¼ teaspoon salt; 1 teaspoon butter or ghee for oiling the pan; 1¼ cups chopped or grated jaggery (palm or crude sugar), or substitute packed brown sugar; 1½ cups canned or fresh coconut milk; ¾ pound (2 small to medium) baking potatoes; 3 large eggs; 1 teaspoon pure vanilla extract; Seeds from 2 green cardamom pods, ground, or ⅛ teaspoon ground cardamom; 2 tablespoons rice flour (not sweet rice flour)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

We shouldn’t be surprised to find a brilliant custardlike pudding in the Goan repertoire: The Portuguese are famous for their custard tarts, and Goa was a Portuguese possession until 1975. This delectable Goan pudding is fusion food, a blend of local ingredients and Portuguese techniques. It’s soft-textured, silky, and enticing, as you might expect from a custard made of coconut milk and eggs and scented with vanilla and cardamom.