Hongkong Style Coconut Pudding Ii Recipes

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HONGKONG-STYLE COCONUT PUDDING III



HONGKONG-STYLE COCONUT PUDDING III image

Categories     Dessert     Freeze/Chill

Yield 10 Servings

Number Of Ingredients 9

320g Coconut Milk
20g Gelatine Powder
6g Agar Agar Powder
50g Cornflour
200g Sugar
150g Milk
500g Water
2 pieces Pandan Leaves
80g Cooked Red Beans, Corn Kernels or Diced Chestnut (Optional)

Steps:

  • 1. Add 100g water to the cornflour and mix well to form a slurry. 2. Sprinkle gelatine onto the remaining water in a saucepan and let stand for 5 minutes. 3. Add in sugar, agar powder and pandan leaves and slowly bring to the boil till gelatine has dissolved. 4. Slowly add in the cornflour slurry and stir continuously over slow fire till mixture has thickened and is translucent. Remove from heat. 5. Add in coconut milk and milk and stir well to combine. 6. Pour into a wetted container and cool well before placing into the refrigerator. 7. Serve chilled. 10 Servings

HONGKONG-STYLE COCONUT PUDDING II



HONGKONG-STYLE COCONUT PUDDING II image

Categories     Dessert     Freeze/Chill

Yield 10 Servings

Number Of Ingredients 7

320g Coconut Milk
30g Gelatine Powder
60g Cornflour
220g Sugar
150g Milk
500g Water
2 pieces Pandan Leaves

Steps:

  • 1. Add 100g water to the conflour and mix well to form a slurry. Set aside. 2. Sprinkle gelatine onto the remaining water in a saucepan and let stand for 5 minutes. 3. Add in sugar and pandan leaves and slowly bring to the boil till gelatine has dissolved. 4. Slowly add in conflour mixture and stir continuously over slow fire till mixture has thickened and is translucent. Remove from heat. 5. Add in coconut milk and milk and stir well to combine. 6. Pour into a wetted container and cool down before placing into the refrigerator. 7. Serve chilled. 10 Servings

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