I taste this loooooooooong ago when I was a kid, when a family restaurant served us a complimentary plate of this, made by her daughter. The taste remained unforgettable to me.
Choy May... I miss the ones your sis made.. yummy.
Hong Kong style coconut pudding is jelly like. But I've seen older recipes that calls for the addition of beaten egg whites that gives the pudding a lift in texture.
There are many versions on the internet and some add mango, some add osmanthus, some make it multi layered, some with 2 layers. It's up to your creativity. But for this time, I'll just stick to the plain version.
I made this 3 times, and the first time was a failure. I used fresh coconut milk and didn't stir it enough and the jelly split into two layers. The second time, I used Ayam Trim coconut milk from the box together with evaporated milk, but the evaporated milk gave the jelly a rather "beigey" colour and as usual, boxed coconut milk's fragrance in desserts is quite a put off. I then tried it again fresh coconut milk and fresh milk and the outlook is much much better. And this time, I made sure I stirred, and stirred it well.
Hong Kong Style Coconut Pudding
200ml coconut milk
200ml fresh milk
100ml drinking water
2 Tbsp gelatin
1. Put drinking water into a heat proof large bowl (750ml capacity minimum) and sprinkle the gelatin onto the water. Let the gelatin sit and bloom.
2. Put fresh milk, sugar and coconut milk into a saucepan. Heat it up on medium heat, stirring it with a whisk all the time, gently.
3. When the milk mixture starts to boil, turn the heat off. Pour this onto the gelatin. Stir it gently for a minute or two until it doesn't feels too hot .
4. Pour the jelly mixture into a mould (I used glass), and chill for 5 hours at least.
5. To unmould, dip the base of the mould into very hot water for 3 seconds. Check whether the sides of the jelly has come off and gently pry it to separate, do not use force. If it still sticks, dip it into the hot water again, be careful not for long as it might melt the jelly too much.