Pandanus pudding (ano-eka)

Instructions

1. Blend the pandanus pulp with 100 ml of coconut milk until you get a smooth purée, then pass it through a sieve to remove the fibres.
2. In a bowl, whisk the eggs with the sugar and a pinch of salt until the mixture turns pale.
3. Add the sifted rice flour, then the rest of the coconut milk and the pandanus purée. Mix until you have a smooth, fluid batter.
4. Pour the mixture into a greased mould or ramekins and place them in a water bath.
5. Bake in the oven preheated to 170 °C for 30 to 35 minutes, until the centre is just set.
6. Let cool, then unmould. Sprinkle with toasted coconut if you like.