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

Sweet Potato Egg Tart

When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...

Steamed Spareribs With Sand Ginger （沙姜蒸排骨）

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate. So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...

jessiefoodinthekitchen

Search This Blog