Layer 1: Palm Sugar Moss Layer
Ingredients:
- 300g ANAKISHA palm sugar
- A pinch of salt
- 1200ml water
- 1 pandan leaf
- 2 packets plain agar-agar powder (clear/uncolored)
- 2 eggs
- 80ml sweetened condensed milk
- 2 packets instant coconut milk (65ml each)
- ½ tsp vanilla powder
Instructions:
- Combine all ingredients in a pot and heat until it comes to a boil.
- Do not stir too often. To achieve the “moss” (lumut) texture, only stir occasionally to prevent the mixture from sticking to the bottom of the pan.
- Pour the mixture into a pudding mold and let it cool/firm up.
Layer 2: Butter Layer
Ingredients:
- 1 packet plain agar-agar powder (clear/uncolored)
- 100g granulated sugar
- 700ml liquid milk
- ½ tsp vanilla powder
- 1 egg yolk
- 75g margarine (melted)
Instructions:
- Mix all ingredients together in a pot and heat until boiling.
- Gently pour the mixture over Layer 1 (ensure Layer 1 is already set/firm to the touch).
- Wait for the pudding to cool and set completely. Store in the refrigerator before serving.
Pro-Tips for Success:
- The Moss Effect: If you want larger “moss” flakes, stir very rarely. If you prefer finer moss, stir a bit more frequently while boiling.
- Layer Bonding: When pouring Layer 2, make sure Layer 1 is firm but still slightly tacky (sticky) on top so the two layers bond together perfectly.