Wednesday, 2 January 2008

COCONUT CLOUD CUBES (COCONUT PUDDING)

coconut cloud cubes are like foamy light clouds of coconut-flavoured jello

I don't know if you can tell, but I received a new camera for Christmas from Stomach. I had been bitching about not being able to play around with my pictures. I had a credit-card thin Sony digital camera that was great for taking everywhere with me but I couldn't do much with the camera other than point and shoot (not that I had any idea what to do otherwise, by the way.) coconut bubbles are captured by gelling the egg white/coconut mixture

Stomach had taken photography courses so he had all these lenses for his Nikon camera that were going to waste what with digital technology. Fortunately, the new Nikon D-80 he bought me can use those lenses now and they haven't gone to waste after all. Now he just has to sell the body of the old camera.

This camera is very heavy compared to the micro-thin camera I'm used to but it's fun playing around with the settings. I haven't figured out entirely how to focus properly and apparently my composition sucks because I've never taken a photography course in my life! so bear with me. I think I'm having fun and I don't really care anyway. I think I see some further accessory purchases for this camera on the horizon, namely those fancy schmancy flashes that go off simultaneously. Lighting is definitely an issue.

coconut cloud cubes are great if you like coconut flavour but not the texture of dessicated coconut

This dessert is more of a gelled pudding than anything. You can enjoy Coconut Pudding at your local Dim Sum restaurant and sometimes it's made with an egg white foam and other times it isn't. When egg whites are incorporated into the pudding, the texture becomes almost spongy. It's snow-white and a wonderful play of cold, foamy coconut; quite like biting into a cloud if it were made of coconut cream!

COCONUT CLOUD PUDDING (COCONUT PUDDING/ YEH JUP GOH)

1 cup (250 ml) water
5 oz (125 g) castor sugar
1 oz (25 g) gelatine
1 cup (250 ml) coconut milk
1 cup (250 ml) 2% milk
6 oz (150 ml) egg white
  • Boil water, add sugar and stir to dissolve. Cool slightly and add gelatine. Stir well to dissolve. Add coconut milk and 2% milk.
  • Chill the mixture in the refrigerator until half set (to the consistency of thick cream). Check every 10 minutes, stirring to ensure even setting. If the geletine mixture is over-set, melt over hot water and re-chill until you get a creamy consistency.
  • Whip egg whites in stand mixer until stiff peaks form. Gradually add the gelatine mixture until ingredients are well combined
  • Immediately pour mixture into plastic-lined pan or molds and chill until firm and set.
  • Cut into cubes; serve cold

12 comments:

Tartelette said...

Absolutely brilliant! I love it! Happy New year! Santa is late but I am also a new camera,I can't wait! Enjoy playing with yours!!

cakebrain said...

This is getting to be an all-consuming hobby, isn't it? Have fun with your new camera too! This can only mean better food porn!

Josie said...

Thank you for this! It is a Dim Sum dessert that I quite enjoy. Can't wait to make it at home.

cakebrain said...

You're welcome, Josie. I love Dim Sum desserts too. Give it a try. The next Dim Sum dessert I'll try to make will be Black Sesame pudding. That's cool and yummy too!

Sorina said...

wow! that is too tempting am so making this soooooon

Anonymous said...

Your coconut pudding looks really good!!! I tried the recipe but somehow mine doesn't turn out like that, the egg white foams end up on top. Do you know why it turns out that way? Did I mix the egg whites too soon? I fold the egg whites foam inside the creamy coconut pudding, I didn't mix it with a beater.

Cakebrain said...

I recall I made sure that I combined the two mixtures thoroughly before pouring into my mold to chill. I used a large balloon whisk to do this so as not to deflate the stiff meringue. You have to make sure you mix all the way to the bottom and the final mixture is homogeneous. Also, if your coconut mixture is not chilled enough, it will sink to the bottom (and the egg foam will float to the top) as the coconut mixture is heavier. Perhaps you didn't have the coconut mixture chilled and thick enough prior to mixing the two together.

Anonymous said...

I see. You were right, I think I didn't get the coconut pudding chilled enough so it sinked to the bottom, creating 2 layers. I first got it over-chilled as it became 80% pudding, then I melted it over hot water. Thank you so much for your help! I will try it again & hopefully I can get it right =)

Anonymous said...

I got it right this time, on my second try! I did exactly as you said. Thanks!

Adelaide said...

Thank you for your recipe! It's great, and my mom, who's a coconut pudding critic said it was pretty good :D

Unknown said...

Can I substitute the milk for almond milk?

Cakebrain said...

Yes, you can substitute almond milk for milk. Yiu can use coconut milk or any other nut milk to sub in

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