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Coconut Pudding Recipe

Coconut Pudding Recipe

Ingredients :

180 g

6 cups

1 can

180 g

125 g

2 cups

125 g

500 g

1/2 cup

Water chestnut starch


Condensed milk

Glutinous rice flour

Wheat starch

Coconut milk

Rice flour


Beaten egg

Method :
  • Soak the water chestnut starch and  wheat starch in 2 cups of the water.

  • Stir in the coconut milk and condensed milk.

  • Sift in the rice flour and glutinous rice flour and stir until evenly mixed to form a batter.

  • Bring the remaining 4 cups of water to the boil in a saucepan.

  • Add the sugar and simmer until dissolved.

  • Leave to cool, then pour into the batter and mix thoroughly.

  • Grease a cake tin and place it on the upper tier of a steamer.

  • Pour 1 scoop of batter into the cake tin, cover the steamer with a lid and steam for 10 minutes.

  • Remove the lid and pour another scoop of batter into the cake tin and steam again, covered for 10 minutes.

  • Repeat scoop by scoop until the batter is used up.

  • The last layer of batter should be steamed for 20 minutes.

  • Remove and leave to cool.

  • Slice the pudding into small pieces, then dip each slice in the beaten egg and shallow-fry in a greased pan until both sides are golden.

  • Serve hot.

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