Malabi (Rosewater Milk Pudding with Strawberry Syrup)

Method

1. 1

   Whisk 100ml of the milk with the cornstarch until smooth, to dissolve any lumps before it hits the heat.

2. 2

   Bring the remaining milk and pudding sugar to a bare simmer, then whisk in the cornstarch slurry and cook, stirring constantly, until thickened enough to coat the back of a spoon, about 6 minutes.

   💡 Keep whisking right into the corners of the pot — cornstarch scorches fast once it thickens.

3. 3

   Off the heat, stir in the rosewater, then pour into small cups and chill until fully set, at least 3 hours.

4. 4

   Meanwhile simmer the strawberries with the syrup sugar and a splash of water until they collapse into a loose syrup, then strain or blend smooth.

5. 5

   Toast the shredded coconut in a dry pan until golden, watching closely.

6. 6

   Serve the pudding straight from its cup, flooded with strawberry syrup and topped with toasted coconut and crushed pistachio.