Coconut Milk Pudding (椰汁糕）

I'm thrilled to share this cool treat with you – coconut milk pudding. It is the ideal remedy for Malaysia's extremely hot heat.

This coconut pudding consists of two primary ingredients. The water from a young coconut comes first. The second ingredient is coconut milk which comes in a box. The original recipe calls for a combination of water and coconut milk. But I replaced it with coconut water. Personally, I think that fresh coconut water is best. It also gives the pudding an extra delicious taste!

I am using gelatin powder in this recipe. One may question what the differences are between gelatin powder and agar agar powder. Gelatin needs to be refrigerated to set, but agar can be left out to set at room temperature. Agar can tolerate greater temperatures and sets more firmly than gelatin. It is commonly used for making Jelly. Conversely, gelatin is more frequently found in panna cotta, Jell-O, and jiggly pudding. If you want the pudding to be firmer, you may also add more gelatin powder, but I want my pudding to be soft and jiggly!

I'm using ramekin bowls to make it. You may also pour the coconut liquid into a container or individual cup. To make the mould removal process easier, make sure to coat it with cooking oil.

To remove the pudding, blow around the ramekin with a hairdryer for about 10 to 20 seconds or you can use a squeezed dry hot towel wrap around the ramekin. You may also use a spoon to scope it out from the ramekin. If you make with a container, turn the pudding out onto a cutting board and cut it into uniform cubes with a knife to serve.

This recipe is easy to follow. To make this, simply put all the ingredients in a saucepan and heat it until the sugar and gelatin are melted. How simple was that?

INGREDIENTS

1. 400ml coconut milk

2. 500ml fresh coconut water

3. 80g sugar

4. ½ tsp salt

6. 2 tbsp gelatin powder

METHODS

1. Combine the coconut water and gelatin powder in a saucepan, heat up low heat, keep stirring the mixture until the gelatin powder melts.

2. Add in the coconut milk, sugar, and salt. Continue stirring the mixture at low heat until all the sugar melts.

3. Pour the coconut pudding mixture into the ramekins after greasing them with cooking oil. Scoop out the bubbles with a spoon.

4. Keep the coconut pudding in the refrigerator for at least 4 hours or overnight.

5. To remove the mould, blow around the ramekin with a hairdryer or you can use a squeezed dry hot towel wrap around the ramekin.

Comments

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