Go Back
Coconut & Sweet Corn Pudding | 椰汁粟米糕

椰汁粟米糕 Coconut & Sweet Corn Pudding

Bonnie Yves
It always bringing back to my sweet childhood memories while cooking this
yummy dessert. It is all about mother's love. In Hong Kong where the place I
grew up, especially for my generation, we love to make this pudding as the
ingredients are usually handy at home. Originally, this recipe is using split
pea but Mom knew that I hate it, so she changed it to sweet corn and it
became my favourite dessert all the time. For me, it's not only a dessert, is a
taste of Mother's love.
自細不愛吃馬豆, 媽媽便弄這個椰汁粟米糕。
椰汁是現榨, 搭配清甜粟米粒。而我最期待粉漿像活火山, 在煲內不停跳動的畫 面。
噗噗的粉漿聲音對我來說很療癒, 也是跟媽媽最合拍的互動, 是屬於零晨的親子 烹飪班。
期待一覺甜夢醒來, 打開雪櫃的興奮心情。
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Hong Kong Style
Servings 2

Equipment

  • saucepan
  • Wooden Spoon

Ingredients
  

  • 6 tbsp Sweet Corn 粟米
  • 100 gm Corn Flour 粟粉
  • 200 gm Coconut Milk 椰漿
  • 100 gm Evaporated Milk 淡奶
  • 120 gm Sugar 砂糖
  • 600 ml Water 水
  • a pinch (optional) Salt 鹽

Instructions
 

  • Add sugar to water, stir to dissolve. 砂糖加入水中,攪勻。
  • Add corn flour to water, stir well. 將粟粉逐少加入水中,拌勻。
  • Pour the coconut milk & evaporated milk, mix well. 注入椰奶及淡奶,拌勻。
  • Turn on the low heat and cook until thicken. 以慢火將粉漿煮至稠身。
  • Add sweet corn and mix well. 拌入栗米粒
  • Leave to cool and set in the fridge for 3-4 hours before serving 倒入器皿 中,冷藏3-4小時,即可享用。

Video

Keyword 椰汁粟米糕