Coconut Milk and Hasma Pudding椰汁雪蛤糕
A delicate and refreshing Cantonese dessert made with premium hasma, infused with rich coconut milk and sweetened to perfection, then chilled to a smooth, wobbly consistency.
01Ingredients
- 10g Dried Hasma (雪蛤膏)
- 500ml Water (for soaking hasma)
- 200ml Water (for steaming hasma)
- 200ml Coconut Milk
- 300ml Water (for pudding base)
- 50g Rock Sugar (or to taste)
- 15g Gelatin Powder
- 1 Pandan Leaf (optional)
Nutrition (per serving)95kcal
- Protein2.8g
- Carbs18.5g
- Fat1.8g
Fiber 0.1 gSodium 42 mg
02Steps
- Soak Dried Hasma: Soak dried hasma in cold water for at least 8 hours or overnight until fully rehydrated and expanded.
- Clean Hasma: Drain the soaked hasma. Carefully remove any impurities, such as black specks or fibrous bits, under running water.
- Steam Hasma: Place the cleaned hasma in a heatproof bowl. Add water for steaming. Steam over high heat for 30 minutes until soft. Remove and set aside.
- Prepare Sugar Syrup: In a saucepan, combine water for pudding base and rock sugar. Bring to a simmer over medium heat, stirring until the rock sugar is fully dissolved. If using, add pandan leaf for aroma, then remove it.
- Dissolve Gelatin: In a small bowl, sprinkle gelatin powder over a small amount of cold water (taken from the 300ml water for pudding base) and let it bloom for 5 minutes.
- Combine Pudding Base: Add the bloomed gelatin to the warm sugar syrup. Stir until completely dissolved. Remove from heat.
- Add Coconut Milk and Hasma: Stir in the coconut milk into the mixture. Then gently fold in the steamed hasma.
- Set Pudding: Pour the mixture into individual molds or a large serving dish. Let it cool slightly at room temperature, then refrigerate for at least 3-4 hours, or until fully set.
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