Pudding Lumut (Moss Pudding)
Pudding lumut, a popular Indonesian dessert, translates to “moss pudding” in English. Named for its green, “mossy” appearance, this dessert has a unique texture and vibrant color. It’s made with ingredients like pandan leaves, coconut milk, eggs, sugar, and agar-agar or China grass (a plant-based gelatin). The pandan and coconut milk give it a rich flavor, while the eggs form “moss-like” speckles throughout, creating a visually interesting flecked effect.
There are two main ways to prepare pudding lumut:
Uniform-Texture Pudding (Green Pandan Pudding)
This version has a consistent texture throughout, with “moss” evenly dispersed. The mixture is stirred until just warm after removing it from the heat, which allows the agar and egg mixture to begin setting evenly. Once warm, it’s poured into a mold, resulting in a smooth, uniform texture.
Layered Pudding (Brown Jaggery Lumut Pudding)
In this version, the agar-agar separates naturally to create a visually appealing layered effect. This is typically done with brown jaggery pudding. The mixture is poured hot into the mold, allowing distinct layers to form as it cools and sets. Both versions are delicious and visually appealing, offering different textures and flavors. Sharing both the recipes today. The puddings are light and best eaten chilled. The texture of agar agar is more firm than jelly. The egg that we put is just for creating a pretty pudding. Does not contribute to the taste.
Green LUMUT Pudding.
In a sauce pan..
Add..
- 700 ml room temperature water.
- 8 tbsps sugar.. 120 gms
- 1 sachet of agar agar.. 7 gms
- 1 sachet of vanilla powder.. 2 gms.
( or, 1 tsp vanilla essence)
- 65 ml of thick coconut milk( I used a tetrapack)
- 1 egg lightly beaten.
Green food colouring and 1 tsp of Pandan essence ( if pandan Essence is not available,add 1/4 tsp vanilla essence.
- Mix everything, in a saucepan without turning on the heat.
- Put the saucepan on the stove, and stir gently to mix.
- Stir on and off frequently
- Keep the fire at medium.
As the pudding heats up, the egg and coconut milk will cook to get flecks.
Cook it till it comes to a boil.
Shut the fire, and let the sauce pan cool,
Stir on and off.
When the pudding has cooled down but still warm, pour into a mould. This will give you an even moss through the pudding.
Let the pudding set, then shift to a refrigerator.
Eat this light and pretty pudding chilled.
The Brown Jaggery lumut pudding.
- 200 gms brown Jaggery.. Finely chopped and boiled in 100ml water, strain and cool down
- 1 sachet of agar agar.. 7 gms
- 1 sachet of vanilla powder.. 2 gms.
( or, 1 tsp vanilla essence)
- 65 ml of thick coconut milk( I used a tetrapack)
- 1 egg lightly beaten.
- 2 tbsps condensed milk.
- 600 ml of room temperature water.
- Mix everything in a saucepan without turning on the heat.
- Put the saucepan on the stove, and stir gently to mix.
- Stir on and off, frequently.
- Keep the fire at medium.
As the pudding heats up, the egg and coconut will cook to get flecks.
Cook it till it comes to a boil.
Immediately pour in a mould.
Keep it out in room temperature for 30 mins, and then refrigerate.
The pudding separates and forms 2 layers naturally.. So the moss is more dense in this version of pudding Lumut. Have this pudding chilled.
**.. If you want bigger flecks, then stir the pudding just once. Not often.
A very light dessert. Recipe credits.. Indonesian You tube channels.
