Coconut Milk Pudding Cake

Name: Coconut Milk Pudding Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 50 g Dried peas (soaked until swollen, peeled, cooked and mashed into paste); 150 g Fine granulated sugar; 400 g Water (for cooking sugar); 90 g Fresh milk; 100 g Coconut milk; 50 g Cornstarch; 20 g Water chestnut starch; 100 g Water (for mixing starch)

A chilled cake made primarily from dried pea purée, coconut milk, and fresh milk, thickened with corn starch and water chestnut starch, then set by chilling.

1h 25m

Easy

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Ingredients

Dried peas (soaked until swollen, peeled, cooked and mashed into paste) 50 g

Fine granulated sugar 150 g

Water (for cooking sugar) 400 g

Fresh milk 90 g

Coconut milk 100 g

Cornstarch 50 g

Water chestnut starch 20 g

Water (for mixing starch) 100 g

Instructions

Prepare the peas

Soak the dried peas in clean water until they swell, then peel them. Place the peas in a pot, add fresh water (enough to cover the peas), and cook over heat until soft and falling apart. Let cool, drain off the water, then pass through a sieve and press with a spoon to make a smooth paste. Set aside.

Cook the mixture

Combine the fine granulated sugar and water in a pot and cook until the sugar fully dissolves. Add the fresh milk, coconut milk, and pea paste, and bring the mixture to a boil.

Thicken and set

Mix the cornstarch, water chestnut starch, and water into a smooth slurry. Stir the slurry into the mixture from step 2 to thicken it. Remove from heat, pour into a square mold, and chill in the refrigerator until firm. Cut into blocks and serve.