- 10 eggs
- 500 gm glutinous flour
- 2 cans coconut milk (about 500 ml each)
- 500 gm white sugar
- Preheat oven to 180C.
- Beat the eggs and mix with sugar very well.
- Add coconut milk and glutinous flour, and combine until very smooth.
- Use a 24cm x30 cm baking tray, or two smaller trays. Don’t use any trays that are too deep, it’s hard to cook through otherwise. Line a baking sheet at the bottom of the baking tray. Lightly brush or spray oil around the edges.
- Pour the mixture into the baking tray, bake for 50 minutes to 1 hour. Test it with a needle. If it comes out clean, it’s done.
(My daughter likes eating coconut pudding with some fresh cream.)
- You can adjust the sweetness according to your preference. I used 400 grams of sugar. I think it’s best suit my family.
- This recipe makes a quite-big-coconut-pudding. Use half of all ingredients can feed a family of four.
The full recipe above will make a very big coconut pudding. Normally, I used half of all ingredients that would make a pudding big enough for a family of four to six. In response to a reader's questions, I'd like to add the revised version for people who are interested in baking this dessert for thanksgiving.
Here I came up with a revised version of the tasty coconut pudding with my friend recently, baked in a 30x25x3.5cm tray, lined with baking paper:
- 5 eggs (medium to large size)
- 300g glutinous rice flour
- 300g sugar (raw sugar is better)
- 1 can (400ml) coconut cream
- 1/4 can (100ml) milk
- a few drops of vanilla essence