Hongkong Style Coconut Pudding Iii Recipes

Steps:

• Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
• Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

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

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