Chinese Style Coconut Pudding 棉花椰汁糕

Just found out  that I became a granny again last night.  My niece had her second baby yesterday.  Plus 3 kids from another niece, wow, I have 5 grand-nieces and nephews!  Since I'm an "old" lady now, it sounds appropriate for me to make the old Chinese dim sum - coconut pudding.

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...

Ingredients:

• 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

Method:

1. 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.
2. In a small microwaveable bowl, dissolve gelatin with 1/2 cup of cold water.  Set aside for 5 mins.
3. Microwave the gelatin mixture for 10-15 seconds. 
4. Transfer to larger bowl, pour remaining boiling water to mix well.  (Step 2 avoid having lumps in gelatin mixture.)
5. Add sugar, once it is dissolved, add coconut milk. Allow to cool to room temperature.
6. Whip egg whites until soft peak.
7. When gelatin is cooled to room temperature, place gelatin bowl in an ice bath.  
8. When mixture begins to set*, fold egg whites into it.
9. Spread in prepared dish and refrigerate until set.

*Note: If you prefer less airy texture, do not let the gelatin set for too long.  The closer to setting stage, the airier it will taste like.