Mangrove, Avicennia Pudding

Written by on June 17, 2012 in Bali Food with 0 Comments

Avicennia Pudding

Avicennia Pudding
– 300 grams of prepared Avicennia fruit (blended)
– 400 grams granulated sugar
– 5 cups of thick coconut milk
– 2 eggs
– 2 packages of agar agar
– 1 teaspoon vanilla extract
– salt to taste
Bring sugar, agar-agar and santan to a boil. Mix in blended Avicennia fruit.
Add eggs. Stir it up! Pour into a baking dish or gelatin mold and chill out!
Alternate recipe
– 300 grams of prepared Avicennia fruit (blended)
– 400 grams granulated sugar
– coconut milk (thick) from 1 coconut
– 2 packages of green agar agar
– 1/2 teaspoon salt
– 2 eggs
Boil coconut milk. Add sugar and salt and
stir. Add blended Avicennia fruit and stir.
Remove from heat and cool.
Beat two eggs seperately. Add to cooled
pudding mixture and mix thoroughly. Pour
into a mold and allow to harden.


This tree is identified by its furry fruit and furry leaves (underside). The fur on the leaves conserve water by trapping a layer of insulating air and thus reduce water loss through evaporation.

Uses as food: The seeds are boiled and eaten, in some places, they are sold in markets as vegetables. The fragrant flowers produce nectar and are pollinated by insects. Avicennia produces some of the best honey.

Other uses: This fast growing mangrove tree is among the few used in replanting mangroves to protect coastlines (the others are Sonneratia and Rhizophora). It is rarely used to make charcoal and is used as firewood only to smoke fish or rubber.
Roots: pencil-like pneumatophores emerge above ground from long shallow underground roots.
Leaves: Satiny green above, underneath densely furred, yellowish brown.
Flowers: Small, yellow, several together, forming a cross-shaped inflorescence.
Fruits: Woolly flat capsule containing one seed, green to yellowish brown.



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