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CNY Coconut Pudding

I found this recipe here.

"Even to this day, the kitchen is my husband’s domain, though I’d sometimes venture in on feastdays and holidays. As it’s Chinese New Year, it’s time for me to turn out my one and only contribution to the family table. It’s a delicious pudding-like cake or cake-like pudding, and I love the fragrant aroma that wafts from the oven as it’s baking. I also like the delicate taste and the chewy texture.

The only ingredients that may be hard to find are the glutinous rice flour and maybe the coconut milk, but all Chinese supermarkets should have them in stock, and many supermarkets now have aisles dedicated to Asian cuisine, and it would be surprising if you can’t find one or the other with a little bit of searching."

CNY Coconut Pudding

glutinous rice flour 1 lb (or one bag of 14 oz will do)
baking powder 1 tbsp
sugar 1&3/4 cup
eggs 3
vegetable oil 3/4 cup
coconut milk 2&1/2 cup (one can of 400 ml or 14 fl oz will do)

1. Mix flour and baking powder together in a mixing bowl.
2. In another mixing bowl, put sugar, eggs and oil together and mix for about 5 minutes. Add coconut milk and whip again for 1 minute.
3. Fold 1. into 2. and blend well.
4. Pour batter into a pyrex glass container (a long, shallow, rectangular one is best).
5. Bake in pre-heated oven at 375 degrees for 30-40 minutes.
6. Enjoy!

UPDATE: This is how it turned out!!! Turned out GREAT! Imagine, texture wise, slightly undercooked brownies but instead of brownie, coconut pudding. It's yummy, with an unexpected texture. Definately cannot tell if it's pudding-like cake or cake-like pudding! Will make again! G liked the first bite and then refused it. She said "NOT LIKE"

That's our CNY mugs we got at Pier 1 last year!

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