Egusi Pudding

By Precious Kitchen · 60 min

Ingredients

Instructions

1. Grind the egusi seeds in a blender, in small batches, with no water.
2. Put the ground egusi in a bowl, break up any lumps with a wooden spoon, then add the ground crayfish, pepper and seasoning (salt and maggi).
3. Add three quarters of the water and mix into a smooth paste. Then add the rest of the water and mix well.
4. Add the egg and mix well.
5. Stir in the dried or smoked fish and the shredded chicken or beef.
6. Line the pot with banana leaves or foil to make a steaming base. Pour 2 cups of water into the pot and set it on medium heat.
7. Lay a banana leaf in a deep bowl, press the centre to make a dip, and cross a second leaf over it. Pour in two large ice cream scoops of mixture, gather the leaves and tie them with kitchen wrap or a plastic bag strip. With foil, gather and press the ends together instead of tying.
8. Place each bundle in the prepared pot and repeat with the remaining mixture.
9. Cover all bundles with another banana leaf or foil to trap the steam. Steam for about 60 minutes, checking every 10 minutes and adding 1 to 2 cups of water at a time so it does not burn.
10. After about an hour or more, the pudding is ready. Unwrap and serve.

Summarized from Precious Kitchen's video. Watch it for the details.

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