Coconut Milk Pudding (椰汁糕)

It’s getting warmer these few days, becoming a good time to make something cold and sweet. Coconut milk pudding is a kind of old fashioned dim sum you might find in some yam cha restaurants. I made this dessert the other day to treat myself after a long day’s work. There’s one secret ingredient to make this creamy dessert more delicate and smooth cotton like. Guess what? It’s egg white. It makes the pudding not so springy after adding the gelatine powder. One of my friends commented it’s the texture of coconut milk pudding he likes the most.

Coconut Milk Pudding Recipe (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 10 mins + chilling time
Yield: 5 to 6 jelly mould (150 ml-capacity each)

Ingredients:

• 200 ml coconut milk
• 375 ml milk
• 90 gm white sugar
• 20 gm gelatine powder
• 1 egg white

Method:

1. Lightly whisk the egg white with a fork. Set aside.
2. Use a deep pot, cook coconut milk, milk and sugar over medium heat until the sugar is completely dissolved. You don’t need to bring it to a boil, just heat enough to help dissolve the sugar.
3. Stir in the whisked egg white. Remove the pot from the heat. Sprinkle the gelatine powder into the coconut milk mixture and stir to combine well. Make sure the gelatine powder is completely dissolved. Sift the mixture through a fine sieve. Pour into jelly moulds evenly. Chill in fridge for at least 3 hours, or until it’s set. Enjoy.

Notes：

• The egg white should be beaten well. Otherwise, your pudding will have some lumps. Yet, no need to beat too hard or too long because you don’t want too many bubbles.
• Don't heat the coconut milk mixture too hot. Otherwise, the egg white will be cooked instantly and turn into egg white drops.
• If you want smoothest pudding, remember to sift the coconut milk mixture. Or you might want to skip this step if you like.
• After sprinkling the gelatine powder, make sure you mix it very well until it’s completely dissolved.