Coconut Pudding II
This coconut pudding is a four-ingredient steamed custard that gets its richness from thick coconut milk instead of dairy. A small measure of Jasmine water adds a floral note that sugar and coconut alone would not give. Steaming over a wok of boiling water cooks the eggs slowly and keeps the texture smooth, as long as you watch the heat. It needs no oven, only a steamer basket.
Instructions
Put the eggs, coconut milk, sugar and Jasmine water in a dish. Beat them together until the mixture turns foamy.
Pour the mixture into a heatproof dish. Set that dish on top of a bamboo steamer basket.
Cover the basket and place it above a large wok of boiling water.
Steam the pudding for 30 to 40 minutes, until it is no longer fluid. Keep the heat gentle, because a pudding that cooks too fast turns rubbery.
Lift the pudding out of the steamer and let it cool before serving.
Make it personal.
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