Hongkong Style Coconut Pudding I Recipes

Steps:

• 1. Sprinkle gelatine powder over water and let stand for 5 minutes. 2. Add in sugar and pandan leaves and slowly bring gelatine mixture to boil till gelatine has dissolved. 3. Remove from hear and add in coconut milk and milk. Mix well. 4. Chill in the refrigerator till mixture has thickend and resembles the consistency of thick cream. 5. In a bowl, whisk egg white till it forms soft peaks. Add egg whites to thickened gelatine mixture and gently mix well to combine. 6. Pour into a wet container and allow to set in refrigerator. 7. Serve chilled. 10 Servings

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
• Cook and stir over medium heat until the mixture is thick and bubbly.
• Reduce heat to low and cook 2 minutes more.
• Remove the pan from heat.
• Separate the egg yolks from whites.
• Beat the egg yolks slightly.
• Gradually stir 1 cup of the hot mixture into yolks.
• Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
• Cook and stir 2 minutes before removing the pan from heat.
• Stir butter, vanilla, and coconut into the hot mixture.
• Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
• The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
• Top with meringue and brown or just top with whipped cream.

Steps:

• 1. Add 100g water to the conflour and mix well to form a slurry. Set aside. 2. Sprinkle gelatine onto the remaining water in a saucepan and let stand for 5 minutes. 3. Add in sugar and pandan leaves and slowly bring to the boil till gelatine has dissolved. 4. Slowly add in conflour mixture and stir continuously over slow fire till mixture has thickened and is translucent. Remove from heat. 5. Add in coconut milk and milk and stir well to combine. 6. Pour into a wetted container and cool down before placing into the refrigerator. 7. Serve chilled. 10 Servings