Dim Sum Coconut Pudding
This is an easy and elegant recipe to whip up and serve either as part of a dim sum meal or as a light dessert. I adapted this recipe from many that I have tasted at Asian restaurants, and I think it’s as good as those I used to nibble on in Calgary’s Chinatown.
I actually like to serve this right along side meat, grain and vegetable dishes; it makes a lovely pallet cleaner between dim sums.
Always try and use pasteurized egg whites, as they are safer then “raw” egg whites as they run the risk of containing salmonella.
Do be careful however, some ICers get a negative reaction to gelatine, even that found on pill casings. In which case substitute the gelatine with equal amounts of agar-agar, whoch can be found at most health food stores and many Asian food shops.
If you are a-okay with gelatine however this dish is a great one to whip up with pantry (store cupboard) staples. If you don’t have coconut extract or coconut bothers your bladder, try making it with almond extract, which is equally delicious.
Dim Sum Coconut Pudding
2 egg whites or about 4 tbsps of liquid egg whites (from a carton)
2 tbsps unflavoured gelatine powder or one sheet or gelatine
1 cup of white sugar (caster or other fine sugar, if possible)
1 small can (about 5 ounces) of evaporated milk
1 ¼ cups boiling water
1 ½ tsp coconut (or almond) extract
In a medium sized mixing bowl dissolve the gelatine in the boiling water. Once it is evaporated stir well to avoid a granulated finished product. Add in the evaporated milk, extract, and white sugar; stir well. Let the mixture cool to room temperature, uncovered.
While the gelatine mixture is cooling beat the egg whites until fluffy and medium-firm (stiff) peaks have formed. Once the gelatine has come to room temperature softly fold in the egg whites, so that the entire mixture is well combined but not over beaten.
Pour into a lightly greased (I like to use vegetable shorting to create a super thin coating) gelatine mould or non-stick loaf pan. Place the gelatine into the fridge and allow it to cool until set.
Once set, un-mould onto a large flat plate or cutting board and slice into squares or diamonds. Or get extra creative and cut out shapes with a cookie cutter. Serve cold, and refrigerate any leftovers for up to two days, covered well with plastic wrap.
Serves 4 people