Atadwe Milkye (Silky Tigernut Pudding)
Atadwe Milkye (Silky Tigernut Pudding) is a traditional Ghanaian recipe for a classic dessert of a rice flour and tigernut blend cooked in water, coloured and allowed to set in glasses before serving. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Silky Tigernut Pudding (Atadwe Milkye).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+over-night soaking)
Serves:
4
Rating: 
Tags : Vegetarian RecipesDessert RecipesGhana Recipes
This Ghanaian dessert is perfect for the lactose intolerant as the main body of the pudding itself contains no milk or dairy. If serving to someone lactose intolerant omit the milk or cream topping.
Ingredients:
100g
tigernuts (chufa)
35g long-grain white rice (or rice flour)
50g sugar
1/4 tsp salt (or to taste)
520ml water
a few drops of red food colouring (optional)
milk or cream, to serve (optional)
Method:
Pick over the tiger nuts and discard any shrivelled or discoloured ones. Rinse well then place in a glass mixing bowl, cover with water and set aside to soak over night in the refrigerator (do not over soak, or they will begin to ferment).
When ready to make the pudding, drain and rinse the tiger nuts then combine in a blender with the rice and process to chop. Pour in 250ml water and process until smooth (this will take several minutes). Scrape around the sides of the food processor bowl, add a further 120ml water and process again.
Line a fine-meshed sieve with muslin. Set over a bowl then scrape in the tigernut and rice mixture. Press through the sieve with the back of a spoon then pour in the remaining water, stir to combine with the pulp remaining in the sieve then press the liquid through once more.
Pour the resultant liquid into an enamelled saucepan (or other non-reactive saucepan) heat gently then add the salt and sugar. Cook over medium heat, stirring constantly, but do not allow the mixture to boil. It should thicken appreciably within a few minutes.
Take of the heat and ladle the dessert into glass serving dishes. If desired, add a few drops of red food colouring (or divide the mixture into two portions and colour one red and one yellow) then layer in serving dishes.
Allow to cool and set in the refrigerator then top with evaporated milk or cream and serve.