Kat bawah ni saya dhare semua resepi yg berkenan dihati....kali ni saya guna resepi dari khotiyavunu....nyaman jer bila lalu kat tekak. Kelapa muda tu kalau beli, carila yg isinya dah tebal skit.....biar berlemak skit.... saya tambah secubit garam. Susu tu plak saya ganti ngan santan. Rasanya mabeles.....
- 2 cups coconut milk*
- 6 tablespoons organic whole sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon vanilla (if desired)
- 1 cup whole milk
Recipe for Karikku /Elaneer Pudding /Tender Coconut Pudding
Tender Coconut Pudding
- 1 Tender coconut
- 1 cup Coconut milk from 1 cup fresh grated coconut
- 2 cups Milk
- 2 Tbsp Cornflour
- 6 Tbsp Sugar
- 3 tsp Gelatin
- 5 drops Vanilla essence
- Add 2 tsp sugar to the scooped out flesh of the tender coconut and keep aside to cool in the fridge.
- Mix 1/2 cup water to the coconut gratings, grind it for a second and strain to realize 1 cup coconut milk.
- Make a paste of cornflour with a little milk. Add it to the thick bottomed pan containing a mixture of coconut milk, the rest of the milk and sugar. Mix well. Stirring constantly, in low heat allow to simmer to a custard-like consistency. Cool.
- Dissolve gelatin in hot water and mix it to the above mixture and add the tender coconut pieces to it as well.
- Add vanilla essence, stir and place in the refrigerator for the pudding to set.
- Garnish with toasted coconut gratings or slices of tender coconut.
- 8 eggs
- 3/4 pound (340 g) grated jaggery
- 2 cups (500 ml) thick coconut milk
- 1 tablespoon corn flour
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon cardamom powder
- 1/2 cup (125 ml) chopped cashews
Beats eggs well in a bowl.
Add the other ingredients except cashews and mix well.
Strain and pour into a 2 1/2-quart stainless steel mold. Cover with foil and steam in a double boiler for 30 to 40 minutes until set. (The water should not boil under it but simmer gently.)
Remove from heat and allow to cool. Cover and refrigerate 5 to 6 hours. Sprinkle with chopped cashews before serving.
Jaggery (also transliterated as jaggeree) is a traditional uncentrifuged sugar consumed in Asia and Africa. It is a concentrated product of date, cane juice, or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, up to 20% moisture, and the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers. Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies.
Unrefined cane sugar is known by various names including panela in other parts of the world.
Place the torn/cubed bread into a well-greased 8x8 baking dish.In a bowl, whisk the eggs till well blended. Add remaining ingredients and whisk till all is combined very well.Pour the pumpkin mixture evenly over the bread cubes. Use a spatula to gently press down any bread that was not covered in the pumpkin mixture. Let the pudding sit for 30-60 minutes before baking at 375 degrees for 40-45 minutes or till done.Serve with a drizzle of pure maple syrup. Enjoy!Notes: If you decide not to use the maple syrup drizzle, you may want to increase the sugar by 2 tablespoons.TAPIOCA PUDDING WITH COCONUT MILKMakes 4 servings
- 3 1/2 cups cubed or torn bread
- 2 eggs
- 1 cup solid pack pumpkin
- 1 cup milk of choice
- 1 cup cream of coconut
- 2 tablespoons Coconut Cream Concentrate, warmed to soften
- 4 tablespoons whole sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon fresh grated nutmeg
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- Maple syrup, for drizzling
http://figareau.blogspot.com/2011/03/trying-something-old-school-tapioca.htmlINGREDIENTS½ vanilla been or ½ tsp vanilla extract1 can (14oz) coconut milk½ cup milk½ cup sugarPinch of salt¼ cup medium tapioca pearls2 egg yolksPREPARATIONWith the tip of a knife, split the vanilla bean in half. Remove the seeds. In a double boiler, heat the milk, coconut milk, ¼ cup of sugar, salt and vanilla pod and seeds. Sprinkle in the tapioca while stirring. Cook over medium heat, stirring occasionally, for 40-45 minutes.In a bowl, combine the egg yolks and the remaining sugar with a whisk. Stir into the tapioca mixture. Continue cooking while stirring until the pudding thickens (about 5 minutes). Remove the vanilla pod. If you are using vanilla extract, add it at this time. Remove from heat.