Hongkong Style Coconut Pudding Ii Recipes

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HONGKONG-STYLE COCONUT PUDDING II

Categories     Dessert     Freeze/Chill

Yield 10 Servings

Number Of Ingredients 7



HONGKONG-STYLE COCONUT PUDDING II image

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

320g Coconut Milk
30g Gelatine Powder
60g Cornflour
220g Sugar
150g Milk
500g Water
2 pieces Pandan Leaves

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