Coconut Pudding II
Ingredients
- 4 eggs
- 425 milliliters thick coconut milk
- 115 grams white granulated sugar
- ½ teaspoon Jasmine water
Steps
- Combine eggs, coconut milk, sugar and Jasmine water in a dish. Beat until foamy.
- Pour the mixture into a heatproof dish, and place on top of a bamboo steamer basket.
- Cover the basket and place above a large wok of boiling water.
- Steam the pudding for 30–40 minutes, or until no longer fluid. If the pudding is cooked too fast, it becomes rubbery.
- Take the pudding out of the steamer and allow to cool.
More recipes with eggs or coconut milk
Adapted from “Coconut Pudding II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.