Buckwheat Pudding

Buckwheat Pudding

When you hear the name “Buckwheat” I’m sure the first thing that comes to your mind is Buckwheat flour which is most commonly used in making noodles or pasta. Nowadays there are other uses of buckwheat flour as well. According to everydayglutenfreegourmet buckwheat can be used;

• For pancakes and quick bread use 25-50% buckwheat flour
• 25% will give mild buckwheat flavor, 50% will be more assertive
• As a coating for meat or other protein before frying or baking
• Make pliable gluten-free wraps
• Blini, Russian yeast-raised pancakes
• French savory crepes and a galette
• Soba noodles

Buckwheat flour is actually the ground-up seed hulls of the buckwheat plant. It’s gluten-free, has an earthy flavor, is a good source of dietary fiber, and contains essential amino acids. This superfood is available to buy in two forms in Finch.lk You can buy the buckwheat grain which is also known as groats or you can buy the flour.

Buckwheat Pudding

The recipe I’m sharing today is an inspiration from one of my mother’s recipes. When I was a kid she used to make this amazingly delicious and healthy dessert which is known as Kithulpiti Thalapa. Its made with Kithul flour cooked with sweet honey or treacle, coconut milk combined with few other basic ingredients. This treat can be consumed either warm or cold, I generally base it on the weather patterns but my favorite is eating it chilled on a warm day.

Ingredients

• 1/2 cup of buckwheat flour – Shop Now 
• 1/2 cup of thick coconut milk
• 01 cup of second-pressed coconut milk
• 01 tsp of cinnamon powder – Show Now 
• 01 tsp of sarsaparilla powder – Show Now 
• 03 pods of crushed cardamon
• 02 star-anise
• 04 tbsp of brown sugar
• 1/2 tsp of salt
• 1/4 cup of dried cashews
• 1/4 cup of dried raisings

Buckwheat Pudding Ingredients

Method

• Add buckwheat flour, cinnamon, sarsaparilla, brown sugar, salt into a medium-sized cooking pot.
• Next, add second-pressed coconut milk bit by bit and mix well using a wire whisk making sure that there are no lumps.
• Once done, place the pot on the stove over low heat and cook for 02 minutes stirring continuously.
• Then add the thick coconut milk, cardamon, and star-anise and cook for another 03 minutes. Make sure you stir the mixture all the time till it gets thickness.
• Pour the mixture into serving cups and let it cool down to room temperature.
• You can either serve this warm or place the cups in the refrigerator for 02 hours and serve as a cold dessert.

Buckwheat Pudding