Malaysia Day Pudding
 
Prep time
Total time
 
Serves: 4 cups
Ingredients
  • 1 tablespoon Grated coconut.
Blue Layer
  • 12 Dried Bluepea Butterfly Flower (Bunga telang)
  • 125ml (½ cup) Hot/Boiling Water
  • 1 tablespoon Chia Seeds (preferably white chia seeds)
  • 1 teaspoon honey (or more to taste)
White Layer
  • 125ml (½ cup) Coconut Milk
  • 1 tablespoon Chia Seeds
  • 1 teaspoon Honey (or more to taste)
Yellow Layer
  • 1 cup cubed Mango + more for garnish
Red Layer
  • 1 cup halved Strawberries + more for garnish
Instructions
Blue Layer
  1. Mix hot water with blue pea butterfly flower in a bowl. Cover the bowl and let it soak for at least 15 minutes.
  2. Pour the water out into another bowl, over a strainer to sieve the flowers.
  3. Add in chia seeds and honey. Mix well and leave it aside for 10 minutes for the chia seeds to expand.
White Layer
  1. Add in chia seeds, coconut milk and honey. Mix well and leave it aside for 10 minutes for the chia seeds to expand.
Yellow Layer
  1. Mash the cubed mangoes with a fork. If you’re making a bigger portion, it’s faster to use a food processor.
Red Layer
  1. Mash the strawberries with a fork. If you’re making a bigger portion, it’s faster to use a food processor.
To Make Pudding
  1. To serve, place the different layers into a glass and finish with sprinkle of grated coconut. I prefer to only use a bit of sweetener, added with the natural sweetness from mango and strawberries.
Recipe by at https://justasdelish.com/?p=16343