It suddenly came to me I could make some Osmanthus Jelly Coconut Pudding 桂花椰汁糕 for this summery week, serving them cold is just prefect!
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Osmanthus Jelly Coconut Pudding 桂花椰汁糕
Ingredients
For the Coconut Pudding
200ml coconut milk
70ml double cream
90g caster sugar
400ml hot water
20g gelatin powder
For the Osmanthus Jelly
20g gelatin powder
90g caster sugar
4 tbs dried osmanthus
250ml hot water
200ml cold water
Method
Coconut Pudding
1. Mix sugar and gelatin powder with hot water until dissolved.
2. Stir in coconut milk and cream.
3. Pour and fill half of the mould, chill for 20 mins until the surface is set.
Osmanthus Jelly
1. Mix sugar and gelatin powder with hot water until dissolved.
2. Stir in the dried osmanthus and cover the bowl with a plate for 5-10 mins for the flavour to diffuse, add cold water.
3. Pour and fill the remaining half of the mould, chill overnight for the whole jelly and pudding to be set.
