Indonesian Keto Srikaya Pudding

Living in a ketogenic lifestyle sometimes makes me miss the sweet food. Not every day, but maybe once a week, in the weekend, I prepare sweet, dessert, to spoil myself. Today, I prepare my old favorite dessert, since I miss this food, that my mom used to often bring it from the school where she taught. One of her friends sold this food in the school cafeteria, along with sticky rice. I didn’t like the sticky rice, so I just ate it the pudding.

This pudding is very good in the cold. It has lots of fat, that is good for ketogenic. You can cook it by bake it in an oven or cook it by steam. Both of them will be good in the result. The taste is sweet, tasty since it has thick coconut milk. It doesn’t have any flour, so it is good for the ketogenic diet as well. Srikaya is very easy to make. It’s so easy for anyone to make it, even for a beginner. The material is easy to find.

Here are recipes for small portions of Srikaya. This recipe can produce around 25 srikaya fruit in a tiny container that fits perfectly once for two times. If you want to make more, just multiply the volume of the recipe material

  • Chicken eggs 1 cup (usually 1 cup is about 4 chicken eggs)
  • sweetener
  • 1 cup thick coconut milk
  • Sari pandan extract (or 5 pandan leaves + 5 suji leaves)

How to make:

  • Mix sugar and eggs and stir/shake gently until sugar dissolves. Remember, a whisk is not necessary until it expands.
  • Enter the coconut milk and pandan juice. Stir until well blended
  • Prepare the steamer/lid where the lid is covered with napkins so that the hot steam water does not fall into the srikaya material to be steamed
  • Put the Srikaya mixture into molds. Make sure the mixture is stirred every time it will pour into the mold
  • Bake it for 20 minutes
  • Lift the srikaya and chill for a while, then keep it in its tiny mold
  • Store in a container like Tupperware in the refrigerator.


  • Use regular thick coconut milk.
  • My advice is to use real pandan juice that is made from pandan leaves to make it healthier. You can find pandan leaves in China store. Now many people make srikaya by adding artificial pandan paste which is widely available on the market. From the color, we will actually know whether srikaya is given the color of the original pandanus or artificial pandanus paste.
  • You also can skip the pandan, and put some brown sugar, it becomes brown sugar pudding srikaya.

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