Another reason is, an aunt came from Hong Kong for a visit, and she LOVES this dessert. Since she just had her 70th birthday last month, I promised to make one for her.
Somehow I don't see these old fashion dim sum in Chinese restaurants as often as before. I consider this old fashion because the newer ones I had recently didn't have the same texture. They're more like plain gelatin pudding. I call mine "Cottony Coconut Pudding" 棉花椰汁糕 because it is as airy, soft and fluffy as cotton.
Here's what I did...
- 2 tbsp unflavoured gelatin
- 1 3/8 cups water (1/2 cup cold, rest boiling)
- 1 can of coconut milk (400 ml)
- 1/2 cup sugar
- 2 egg whites
- Get a 1 litre container ready. Lightly grease it if you are going to flip out the pudding before serving. Otherwise, use a container which you can cut the pudding in without scratching the container.
- In a small microwaveable bowl, dissolve gelatin with 1/2 cup of cold water. Set aside for 5 mins.
- Microwave the gelatin mixture for 10-15 seconds.
- Transfer to larger bowl, pour remaining boiling water to mix well. (Step 2 avoid having lumps in gelatin mixture.)
- Add sugar, once it is dissolved, add coconut milk. Allow to cool to room temperature.
- Whip egg whites until soft peak.
- When gelatin is cooled to room temperature, place gelatin bowl in an ice bath.
- When mixture begins to set*, fold egg whites into it.
- Spread in prepared dish and refrigerate until set.