Chinese Dessert Recipes
Mini Pudding or Wun Chai Koh in Cantonese are popular traditional street Chinese desserts which you can find in morning markets in Malaysia. Wun Chai Koh literally translate as cakes in small little bowls or cups but they are more pudding than they are cake. These Chinese traditional food are steamed Chinese dessert recipes or Oriental recipes which are generally enjoyed as breakfast. Chinese folks usually prefer to sprinkle the puddings generously with grated coconut before savouring them. My late grandmother loved her Wun Chai Kohs immensely and would eat them with plenty of grated coconut and would buy them by the loads for all in the family. 50 g Palm Sugar; coarsely chopped 80 g Brown Sugar 450 ml Water 1 tbsp Instant Milo Powder 6 Pandan (Screwpine) Leaves; knotted 150 g Rice Flour 40 g Tapioca Flour 60 g Hoen Kwe Flour 1/4 tsp Alkaline Water (Kan Sui) 210 ml Water 1 1/2 cups Freshly Grated Coconut; steamed 1/2 tsp Salt Method Mix together grated coconut with salt. Steamed for 3 minutes. Leave aside for garnish later. Cook together palm sugar, brown sugar and pandan leaves in 450 ml water until both sugar are completely dissolved. Leave aside first. Mix together rice flour, tapioca flour, Hoen Kwe flour, alkaline water and water in a bowl. Stir until the batter is no longer lumpy. Add coffee powder. Blend well. Drizzle palm sugar mixture into this flour mixture and stir until well blended. Grease mini cups and place in hot steamer for 3 to 5 minutes. Spoon batter 3/4 full into cups and steam for another 40 minutes or until puddings are done. Scoop out the mini puddings and garnish with grated coconut before serving. _________________________ Return from Mini Pudding to Chinese Dessert Recipes |
MUST HAVE RECIPES!YOUR FAVOURITE TOP 10
These are the Top 10 favourite dessert recipes according to you, our readers. See what they are and try your hand at these hot picks!
|
