Noodle Pudding with Bananas and Coconut Recipe - ReCiPes
Stock Foto Noodle pudding with bananas and coconut

Instant noodles are an excellent base for delicious pudding, because it absorbs tastes like a sponge, in this case sweet (discard bags with seasonings). In addition, preparing such a pudding is easy. Steamed noodles along with raisins are laid out on top of banana slices and poured with cream based on eggs and coconut milk with spices, sprinkled with coconut flakes and chopped almonds and baked until the cream has hardened, and all tastes are mixed. The pudding is moderately sweet, with a wonderful tropical aroma of coconut and bananas and notes of spices. Cut when it cools completely.

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Time: 2 hours 40 min
Complexity: easy
Servings: 6 – 8

Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 3 packs of 85 gr. instant noodles, no seasoning bags needed
  • 60 gr unsalted butter, melted + extra to grease the mold
  • 2 large eggs
  • 2/3 Art. Sahara
  • 1 can (400 gr.) Coconut milk
  • 0.5 tbsp. sour cream
  • 1.5 tsp almond extract
  • 1/4 tsp ground cardamom
  • 1/4 tsp aniseed seeds, crushed
  • 0.5 tbsp. golden raisins
  • 1/4 Art. candied ginger chopped
  • 2 bananas, thinly sliced
  • 1/4 Art. coconut flakes
  • 2 tbsp. l chopped almonds

Recipes with similar ingredients: noodles, eggs, coconut milk, sour cream, bananas, almond extract, cardamom, anise seeds, raisins, candied fruits, coconut flakes, almonds



Recipe preparation:

  1. Preheat the oven to 175 ° C.
  2. Put the noodles in a bowl, pour hot water from the tap and soak, turning over once, for 10 minutes; noodles should be easy to stretch. Drain thoroughly and mix the noodles with melted butter.
  3. Beat eggs, sugar, coconut milk, sour cream, almond extract, cardamom, anise and a pinch of salt in a large bowl. Stir in noodles, raisins and candied ginger to evenly coat.
  4. Butter a 20 cm square baking dish; put a layer of banana slices and lay the noodle mixture on top. Sprinkle with coconut and almonds. Bake until golden until the pudding has frozen for about 1 hour 10 minutes. Let cool for at least 1 hour and chop.

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