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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Coconut Pudding II

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 4 eggs
  • 425 milliliters thick coconut milk
  • 115 grams white granulated sugar
  • ½ teaspoon Jasmine water

Method

  1. Combine eggs, coconut milk, sugar and Jasmine water in a dish. Beat until foamy.
  2. Pour the mixture into a heatproof dish, and place on top of a bamboo steamer basket.
  3. Cover the basket and place above a large wok of boiling water.
  4. Steam the pudding for 30–40 minutes, or until no longer fluid. If the pudding is cooked too fast, it becomes rubbery.
  5. Take the pudding out of the steamer and allow to cool.