Receta 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.
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
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。
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。
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