Has anyone got a recipe for an Asian coconut pudding?

"Kajikit" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

When we went out for Yum-cha (Dim-sum) they had a gorgeous
coconut jelly dessert. It was milky- white with no coconut
flakes in it, and it was set firm enough to slice and pick
up with your fingers. It had a gorgeous coconut flavour.
I'd guess it was made with coconut milk... alas the
restaurant has closed down, and I want the recipe! Can
anyone help me?

This is probably not exactly what you're looking for,
but sounds not too dissimilar -- perhaps it can be a
starting point for creating your own version of the
restaurant's dessert:

From Martin Yan's "A Wok for All Seasons" Coconut Snow Makes
6 servings "This light, creamy coconut pudding has come into
mainstream Chinese cooking through the overseas Chinese
communities of Singapore, Bangkok and other cities in
Southeast Asia. It is a popular dim sum item that can also
serve as a refreshing ending to any meal, East or West."

1-1/2 envelopes (1-1/2 tablespoons) unflavored gelatin
1/3 cup cold water
2/4 cup boiling water
3/3 cup sugar
4/3 cup coconut milk 3 egg whites 1 tablespoon toasted
shredded coconut

Sprinkle gelatin over cold water in a medium bowl and let
stand for 5 minutes to soften. Add boiling water, stirring,
until gelatin dissolves. Stir in sugar and coconut milk. Let
cool slightly, then refrigerate for 25 minutes or until
lightly set. Place mixture in a food processor. Process for
30 seconds or until smooth. Remove to a bowl.

In a bowl, beat egg whites until they form stiff peaks. Fold
egg whites into gelatin mixture. Pour mixture into an 8-inch
square pan or six individual molds. Sprinkle coconut on top.
Refrigerate for three hours or until firm.

jacqui{JB} had something important to tell us on Tue,
30 Mar 2004
12:30:34 +0200:

Quoted message said:

This is probably not exactly what you're looking for,
but sounds not too dissimilar -- perhaps it can be a
starting point for creating your own version of the
restaurant's dessert:

From Martin Yan's "A Wok for All Seasons" Coconut Snow
Makes 6 servings "This light, creamy coconut pudding has
come into mainstream Chinese cooking through the overseas
Chinese communities of Singapore, Bangkok and other
cities in Southeast Asia. It is a popular dim sum item
that can also serve as a refreshing ending to any meal,
East or West."

Interesting... that's a 'fluffed' version that reminds me of
the apple snow we learned to make in home-ec class way back
in the dark ages... only it uses raw eggwhite. I thought egg
was supposed to be cooked to kill any germs in it? ~Karen
AKA Kajikit Lover of shiny things...

Made as of 29 March 2004 - 46 cards, 28 SB pages (plus 2
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"Kajikit" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Interesting... that's a 'fluffed' version that reminds
me of the apple snow we learned to make in home- ec
class way back in the dark ages... only it uses raw
eggwhite. I thought egg was supposed to be cooked to
kill any germs in it?

If you're not sure of your egg source, if you're going to be
serving the end-product to people at-risk -- the elderly,
very young and those with compromised immune systems -- then
it's wise to thoroughly cook your eggs to reduce/eliminate
the risk of contracting salmonella. It's also possible in
some places to buy eggs (and other poultry products, for
that matter) which are certified "salmonella free." I buy
free-range "ecological" eggs from a store with high
turnover, I keep them refrigerated and use them quickly,
cook them "soft" just about every day and use them raw not
infrequently; I haven't had any problems, and I really don't
worry about it.

Know your food sources, be sensible, but don't be
paranoid. 🙂 -j

"jacqui{JB}" <[email hidden]> wrote in news:c4ej52
[email hidden]:

Quoted message said:

"Kajikit" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Interesting... that's a 'fluffed' version that reminds
me of the apple snow we learned to make in home- ec
class way back in the dark ages... only it uses raw
eggwhite. I thought egg was supposed to be cooked to
kill any germs in it?

Ah, Apple Snow! I found a recipe for that in a 1937 cookbook
of my mother's when I was 10 or 11. I had always watched her
cook and bake, so decided to make it one summer day when she
was at work. Actually turned out good (if you like apple
snow), and surprised mom and dad at dinner. Mom started
having me help her in the kitchen after that. No problem
with infected egg whites way back then. :-)

We're all healthy in our house, so I still use raw egg
whites. I buy eggs from a local farm, refrigerate
immediately, and use within a reasonable period of time.

Wayne

Quoted message said:

If you're not sure of your egg source, if you're going to
be serving the end-product to people at-risk -- the
elderly, very young and those with compromised immune
systems -- then it's wise to thoroughly cook your eggs to
reduce/eliminate the risk of contracting salmonella. It's
also possible in some places to buy eggs (and other
poultry products, for that matter) which are certified
"salmonella free." I buy free-range "ecological" eggs from
a store with high turnover, I keep them refrigerated and
use them quickly, cook them "soft" just about every day
and use them raw not infrequently; I haven't had any
problems, and I really don't worry about it.

Know your food sources, be sensible, but don't be
paranoid. 🙂 -j