ROYAL PUDDING

HISTORY OF ROYAL PUDDING

 

Puding DiRaja or Royal Pudding started as a dessert which was served for the Royalties of Pahang (a state in Malaysia). It began to reach its popularity in the 90s. I'm one of the third generation who're still making this unique and tasty traditional dessert. 

 

This particular pudding was a specialty from the region of Pekan, Pahang. The basic ingredients are pisang lemak manis (bananas from the area), prune, cherries and cashewnuts. Jala mas (golden threads) which were made from egg yolks were then put on top to dress it up. The sauce are usually served cold to finish.

OUR STORY

 

A ROYAL FEAST IN A BOWL

A Regal Palate : Sweet And Sticky Goodness

You dont need to be royalty to feast like a king, because treats like Puding DiRaja (Royal Pudding), once reserved for royal banquets, are increasingly available to the public, thanks to entrepreneurs like Aidy Hayazi Adnan and his partner, Azhani Mahmud.

He learnt the recipe -consisting of pisang lemak manis (a small sweet banana), prunes, cherries, chasew nut and golden threads (made with egg yolk) drenched with custard - from his wife's late grandmother, who made them for the palace in the 1950s and 60s.

Its palate sweetness is balance with hints of tartness from prune, and there's myraid textures - spongy, chewy, crispy and smooth - in every bite.