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Receta Mango And Coconut Pudding
by Navaneetham Krishnan

Mango And Coconut Pudding

It's a soft pudding with a sweet and mild sour burst while the dessicated coconut worked for the creamy flavor.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 5 person

Va Bien Con: fruit desserts

Ingredientes

  • 1 medium size (about 300g) ripe mango - peel skin, remove seed and dice into cubes
  • 1/2 cup dessicated coconut
  • 1 1/2 cup cake flour
  • 140g unsalted butter
  • 1 cup white sugar
  • 1 cup milk
  • 3 eggs - lightly beaten

Direcciones

  1. Melt butter and remove from heat.
  2. Stir in sugar to dissolve.
  3. Let it cool down and stir in milk and eggs.
  4. Fold in flour bit by bit.
  5. Add half of the batter into a greased baking pan.
  6. Sprinkle 3/4 of the amount of mango cubes and dessicated coconut on top.
  7. Now, add the remaining batter on top.
  8. Top up the balance mango cubes and coconut.
  9. With a spatula, spread the mixture evenly.
  10. Bake at preheated oven at 170C for about 40 mins or until the top layer becomes golden brown and the cake is done.
  11. Cool down before cutting to be served.