Taro and Coconut Milk Pudding with Crushed Peanuts芋頭椰汁糕伴花生碎
A delightful Hong Kong-style pudding made with creamy taro and rich coconut milk, topped with crunchy crushed peanuts for added texture and flavor. It's a sweet and satisfying treat.
01Ingredients
- 300g fresh taro, peeled and diced
- 200ml coconut milk
- 80g granulated sugar
- 30g cornstarch
- 100ml water (for cornstarch slurry)
- 20g crushed roasted peanuts (for topping)
Nutrition (per serving)238kcal
- Protein3.2g
- Carbs38.5g
- Fat7.8g
Fiber 1.1 gSodium 18 mg
02Steps
- Peel and dice the taro into small cubes. Steam the taro until it is very soft, which should take about 15-20 minutes.
- Mash the steamed taro into a smooth paste.
- In a small bowl, mix the cornstarch with water until a smooth slurry is formed.
- In a saucepan, combine the mashed taro, coconut milk, and granulated sugar. Heat over medium-low heat, stirring constantly.
- Gradually stir in the cornstarch slurry into the taro mixture. Continue stirring until the mixture thickens and becomes smooth and glossy.
- Pour the hot pudding mixture into individual molds or a large serving dish.
- Let the pudding cool down to room temperature, then refrigerate for at least 2 hours until fully set.
- Unmold the pudding, if applicable, and sprinkle with crushed roasted peanuts before serving.
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