With dragon fruits in season and because my mother and I like the fruit, we both decided to make a dessert using the fruit. So, here’s the recipe for the dragon fruit pudding that my mother made.
I had attempted to make a vegan red velvet cake using dragon fruit pulp as both an egg substitute as well as a source of natural red colouring but the cocoa powder in the batter simply overruled the rich red colour of the fruit. I will try the recipe once more with some adjustments and see if it works out.
My next post on the blog will be in October as I will be travelling and will not have access to my recipe base.
Dragon fruit pudding
Time taken: 5 mins
- Dragon fruit – ½ cup, chopped
- Corn starch – 2 tbsp
- Water – ½ cup
- Sugar – 1 tbsp + 1 tsp
- Rose essence – few drops
- Lime juice – 1 tsp
- Put the chopped dragon fruit and water in a sauce pan. Mash it coarsely with a spoon.
- Add a few drops of rose essence to the pan and mix well.
- Add the corn starch to the pan and stir.
- Cook on low heat for about 3 minutes, stirring continuously. The mixture will start to thicken.
- Remove from heat. Transfer the pudding to a bowl and let it cool.
- Mix 1 tsp lime juice and 1 tsp sugar and drizzle on top.
- The pudding can be served warm or chilled.
Recipe source: Raji Thillainathan.