Monday, November 12, 2012

Osmanthus and coconut pudding 椰汁桂花糕


Sweat: 1%
Sweet: 99%

Have you ever been so full after a meal but still crave for something light and sweet? If so, here is the solution - Osmanthus and coconut pudding. This recipe is just as simple as making jellies but healthier (at least I believe). Usually this dessert is eaten in the summer but who cares when you live in a country that has about one week of summer per year! British weather! LOL! 

I have both dried osmanthus and osmanthus sugar at home. Both bought by my far far far away boyfriend in Hong Kong. I have seen neither in Chinese supermarkets here so I probably am not the best person to ask where to get them if you are living in the UK. I like dried ones more than the soaked-in-sugar-osmanthus because osmanthus itself is already a sweet flower. When soaked in sugar, I feel the sugar has taken away the natural sweetness of the flower. Having said that, I usually mix a bit of both when making this dessert. Hope you will find this recipe a keeper! Enjoy!






Ingredients:

Osmanthus jelly:
250ml Boiling water
200ml Cold water
100g Sugar
25g Geletin
1tsp Osmanthus sugar
1tsp Dried osmanthus

Coconut pudding:
300ml Coconut milk
100ml Whipping cream
100g Sugar
25g Gelatin

Method:

1. To make the osmanthus jelly, mix gelatin and sugar in boiling water and stir until completely dissolved. Add dried osmanthus and osmanthus sugar in and stir well. Finally add the cold water and give it a final stir. Set aside.
2. To make the coconut pudding, mix gelatin and sugar in boiling water and stir until completely dissolved. Add coconut milk and whipping cream and stir well. Set aside.
3. To make layers, pour coconut pudding mixture in a mould and leave in the fridge for 30 minutes to set. Pour osmanthus jelly mixture onto the coconut pudding and leave in the fridge for 30 minutes to set. Repeat this step if more layers are desired.

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