red bean coconut milk pudding 红豆椰子糕

Recipe adapted from Anncoo Journal

Ingredients (makes a 7 inch square pudding)

250g coconut milk
500 ml water
1 packet (12g * mines is 10g) agar agar powder
120 sugar * i used 100g castor sugar
3 blades of pandan leaves, knotted
* i added 85g boiled red beans

食材 （可做一个 7寸方形椰子糕）

椰浆 250克
水 300毫升
菜燕粉 1袋（12克 ＊我的为10克一袋）
糖 120克＊我用了 100克绵白糖
班兰叶 3片，打结
＊我另加了 85克水煮红豆

Directions/做法

– cook agar agar powder, water, sugar & pandan leaves in a saucepan over medium heat. stir till sugar dissolves and boil for a further of 3 mins
菜燕粉、水、糖和班兰叶放入奶锅，以中火将白糖煮至融化后继续搅拌三分钟

– discard pandan leaves and pour in coconut milk with a pinch of salt. stir mixture over low heat for 3 mins with a hand whisk. DO NOT BOIL mixture
将班兰叶取出，倒入椰浆和一小撮盐。运用手动打蛋器将其以小火继续搅拌 3分钟。千万不可将燕菜糊煮至沸腾

– pour mixture in a 7 inch tray pan or jelly moulds *i used a 6 inch square pan with removable base. before pouring pudding mixture, i laid the base of the pan with the red beans. cool pudding under room temperature then chill for 2 hours or till it sets
倒入 7寸方模火燕菜模子＊我用了 6寸方形活动底蛋糕模。倒入燕菜糊之前，我将模子底部铺满红豆。布丁在室温冷却后，摆入冷藏库冷藏约 2小时或至凝固

– cut into desired size & serve
随意切片享用

i am submitting this post to Best Recipes for Everyone May 2015 Theme: Desserts by Fion of XuanHom’s Mom and co-hosted by Aunty Young