Pandan Kokosnoot Double Peel Milk Pudding Recipe

This pandan kokosnoot double peel milk pudding is a cross betwixt Malaysian kokosnoot pudding too Chinese steamed double pare milk pudding.

While Malaysian kokosnoot pudding is oftentimes gear up past boiling coconut milk amongst agar agar (seaweed jelly) pulverization, Chinese double peel milk pudding (双皮奶 shuāng pí nǎi) is prepare past steaming milk amongst egg white. Here I've crossed the two, steaming the milk pudding inside a young kokosnoot then that the milk too takes on the coconut flavour, too besides infusing the milk amongst pandan leaves too.

You tin can likewise run across how I brand this on YouTube:

Ready? Let'sec go.

Ingredients:

one young kokosnoot
150ml total fat milk
iii pandan leaves
one egg white
i tbsp caster carbohydrate

Method:

1. Open the kokosnoot at the pinnacle: piece every bit much as the white, fibrous outer layer off around the superlative, so (carefully too using a sturdy knife), brand a few cuts about the acme inward a rough circle to make 'weak points'. Make i last deeper cut through the vanquish, too carefully purpose this opening to lever the top open.

two. Drain the kokosnoot water inside (salve it to drinkable), together with discard the height – afterwards y'all've snacked on the kokosnoot marrow on it, patently.

3. Place the milk inwards a pocket-size saucepan, too shred up as well as knot the pandan leaves to place in the pan along alongside it. Bring it to a low simmer for ten minutes, stirring every so oft – y'all don't desire the milk to course a peel simply nevertheless.

four. Pour the hot milk into a small bowl, discarding the leaves, in addition to leave to cool to room temperature – this is when it'll class the start peel. Pop whatsoever bubbles alongside a toothpick piece it's nonetheless hot.

5. While the milk is cooling, stir the egg white and saccharide together in a large jug until the saccharide is dissolved, trying not to create besides much foam.

vi. Using a spoon to nudge the milk skin on acme aside, pour well-nigh of the milk underneath into the egg white mixture, leaving a fiddling milk behind inward the bowl and so that the peel is all the same floating. Using clean hands, pick the milk pare upwards, pour that niggling bit of milk left into the kokosnoot, together with pose the skin on superlative as flatly as possible (this is the tricky part which I admittedly unremarkably fail at!).

vii. Lightly whisk the egg white as well as milk in the jug together, over again taking tending non to brand too many bubbles, then pour it through a sieve into the coconut – the skin should float on pinnacle.

eight. Finally, embrace the superlative of the coconut tightly alongside foil, in addition to steam for an hour or until set. Enjoy it warm or common cold, as well as don't forget to scoop upward in addition to consume the immature coconut sum too.

Enjoy, in addition to accept fun.

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