Taro Pandan Custard

There is something magical about Thai dessert; aromatic of fresh ingredients and unforgeable tastes. I love all kind of desserts but Thai is probably the best of all. Well, today’s recipe is also on top of my list.

Taro Pandan Custard

• 400g raw taro

• 15-20  pandan leaves

• 200g rice flour

• 70g tapioca flour

• 250ml water

• 100ml coconut milk

• 100g palm sugar

• 80g caster sugar

• 10g salt

To make coconut topping

• 150g rice flour

• 50g tapioca flour

• 10g salt

• 200ml coconut milk

As always, all of my recipes are loosely base on my personal taste. You are free to create your own flavour that suite you.