Wednesday, 24 February 2016

Coconut Milk Pudding (椰汁糕)

Serving: 6-12 (Depending on the size of your molds/ramekins)
Cook and Prep time: 4 hours 15 mins (15 mins to prep and 4 hours to set in refrigerator)

- 370ml of evaporated milk (1 can)/whole milk (2-3%)
- 398ml of coconut milk (1 can)
- 1/3 cup of sugar
- 1.5 tablespoons of gelatine

Note: the sugar can be adjusted according to personal taste. 1/4 cup for less sweet and 1/2 cup for more sweetness.


1. Turn the stove to medium high heat.
2. Add coconut milk to pot.
3. Add evaporated (or whole) milk to the coconut milk.
4. Stir the liquid mixture together.
5. Add sugar.
6. Lower the heat.
7. Stir everything together until the sugar has dissolved.
8. Turn off the stove when sugar is dissolved.
9. Take 1 scoop (about 3 tablespoons) of the warm milk and add it to the gelatine.
10. Mix and dissolve all the gelatine.
11. Add gelatine mixture to the milk mixtures.
12. Stir to combine both mixtures together.
13. Pour the liquid into your ramekins or moulds.
14. Let it cool down. (20-30 mins)
15. Refrigerate for 4 hours (or overnight).

And it's ready to serve!



Post a Comment