Coconut Milk Pudding 椰汁糕

This dairy free fragrant Coconut Milk Pudding can be made easily with a few ingredients. It can be made one or two days ahead and keep refrigerated before serving. Definitely an after meal sweet treat for everyone.

Coconut Milk Pudding 

      Ingredients:

      250g coconut milk

      500ml water

      1 pkt (12g) agar agar powder 

      120g sugar

      3 blades pandan leaves, knotted

      2-3 fresh mangoes, diced

      2 pkt aloe vera with syrup

      red bean soup (store bought)

      Method:

• Place sugar, water, pandan leaves and agar agar powders in a pot over medium heat. Stir until sugar dissolves and boil for about 3 minutes.
• Discard pandan leaves and pour in coconut milk with a pinch of salt. Stir mixture over low heat and 2-3 minutes with a hand whisk, do not boil.
• Pour mixture into into a 7 or inch tray pan or jelly moulds. Cool down pudding and refrigerate for 2 hours or until set.
• To serve, cut coconut pudding into desired size. Also can be cut  into cubes, combine with some mango cubes and aloe vera or with some red bean soup.

 
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椰汁糕

 

  
      材料：
       250克 椰浆
       500毫升 水
       1包（12克）菜燕粉
       120克 细糖
       3片 香兰叶
       2-3 芒果
       2包 芦荟连汤汁
       适量红豆汤 （买现成的）

      做法：

• 将糖，水，香兰叶和菜燕粉一起放入锅里。用中火煮致糖融化，继续搅拌约3分钟。
• 拿掉香兰叶，倒入椰浆和少许盐。以小火搅拌约一分钟便可，不要煮滚。
• 倒入一个7寸方模或果冻模。待凉后放进冰箱冷藏2-3小时或致直凝固。
• 食用食把椰汁糕切片。也可以切丁配搭芒果丁和少许芦荟或配红豆汤也一样好吃。

I'm submitting this post to the Best Recipes for Everyone May 2015 Event

 (Theme: My Favourite Desserts) 

 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young