Matcha Coconut Pudding

With half a can of coconut milk leftover from last bake (and half a can of evaporated milk which my parents used up), I initially planned on making a Coconut Milk Pound Cake.. But hey, it's the new year and I should probably stay on the healthy track.. away from sweets on the indulgence buttery end.  

I instantly bookmarked this simple, no bake coconut pudding (similar to the ones you get from Dimsum) after a long-winding search for a light non cake coconut milk recipe. Everything is done on the stove top, no oven needed. I halved the original recipe and added matcha powder because the flavors of matcha and coconut work well together and matcha is healthy!

Matcha Coconut Pudding
recipe adapted from Thirsty for Tea
makes about 8 2-oz ramekins

1 Tbsp powdered gelatin
1/2 cup coconut water
1/2 can (6.75oz) coconut milk
1/2 cup half and half*
1/3 cup sugar
2 tsp matcha powder

Double coconut!

Sprinkle gelatin over coconut water. Set aside.

Over low heat..

stir together coconut milk, half & half and sugar.

Whisk in matcha powder.

Whisk in bloomed gelatin into matcha mixture.

Strain through sieve into a easy to pour cup.

1. Bloom gelatin with water.
2. In pot over low, stir together milk, half and half, and sugar until mixture comes just under a boil and sugar dissolves completely. Turn off heat, then add in bloomed gelatin, mixing to make sure gelatin dissolves completely.
3. Strain through sieve and spoon mixture into molds. Chill for at least 4 hours. 

*I used milk since I did not have half and half nor cream on hand. Note: 1/2 cup half and half = 3/8 cup milk + 1/8 cup heavy cream

Taste: 4 stars out of 5

Fragrant coconut aroma with a hint of bitterness from matcha.

Texture: 5 stars out of 5

Smooth, light and springy!

The roses stuck a bit to the mold ):

Custard Pudding

Cooking with the Dog is such an addicting cooking show on youtube. After my failed attempt at their Melon Pan, I am once again determined to try out their Custard Pudding recipe.

Simple ingredients.
Simple steps!



Custard Pudding
recipe adapted from Cooking with the Dog on youtube
- makes 4 130ml/4.4fl oz molds

Caramel
4tbsp sugar
1tbsp water
1 1/2- 2tbsp hot water

Egg Mixture
2 eggs
250ml milk
4 tbsp sugar

1. Coat molds with unsalted butter.
2. Put sugar and water in a pot. Heat pot on medium heat. Heat until surface becomes lightly colored.
3. Swirl the pot to even out sugar water.
4. Remove pot from heat once sugar has been caramelized.
5. Quickly add hot water into pot and swirl.
6. Pour caramel evenly into the molds.

7. Lightly whisk egg. (Keep tip of whisk touching bottom --> reduces foam)
8. Add milk and sugar in a pot. Turn on heat and stir until all sugar has been dissolved.
9. Add milk to egg while whisking the mixture.
10. Sieve egg mixture. Scrape bottom of sieve.
11. Remove foam on top with spoon.
12. Pour evenly into the molds.
13. Cover molds with aluminum foil (prevents surface from becoming dry).
14. Heat water in pan. And place molds in (water should go halfway up the molds). Turn heat down and keep water just under boil.
15. Steam for 18-20 minutes.
16. Cool and store in fridge.
17. Serve by unmolding pudding onto a plate or eating right out of the mold!


^pictures from first attempt (caramel was not cooked long enough)

I actually made this recipe a couple times since I first tried it. I'd say these are great snacks for the summer cause they are usually served chilled. The part I struggle the most with in this recipe is definitely the caramel. It's so hard to get it to the texture where it will set after you pour into the molds. Oh well, I believe practice makes perfect. And either way, the custard pudding tastes great!

Taste: 5 stars out of 5 (perfect sweetness balanced with slightly bitter caramel, egg-y)
Texture: 5 stars out of 5 (silky, smooth)

Enjoy ;>