Mango Pudding ! One of my favourite Asian desserts and it’s surprisingly easy to make ! Many recipes that I found use mango-flavoured jello, but I think it tastes much better with fresh mango puree and it has no artificial colours or flavours. The two common types of mango that are seen in grocery stores here in Vancouver are Haden and Atualfo. Haden has bright orange and yellow colour and is more round in shape. Ataulfo, which I used, is yellow and skinnier. You can use either type for the pudding, I am just more used to Ataulfo. One fun thing about making pudding is you can make it into any shape you want ! Put it in a fancy glass like I did, or in some flower-shaped silicone moulds. It makes a nice dessert for summer or any parties ! Enjoy !
200 g fresh mango, pitted and diced (about 2 medium-sized mangoes)
240 mL whipping cream
1 envelope of gelatin powder (7 g)
150 mL water (50 mL cold, 100 mL boiling)
60 g granulated sugar (adjust to taste)
Puree mangoes and press through a fine mesh with a spatula
Mix puree into whipping cream until blended, set aside
Put gelatin powder in about 50 mL of cold water to bloom
Dissolve sugar in 100 mL of boiling water
Add bloomed gelatin to sugar-water, stir until all dissolved then let cool to room temperature
Mix together mango mixture and gelatin mixture
Pour into desired containers and refrigerate until set
Lunar New Year was my favourite celebration when I was a kid in Hong Kong. I could visit and play with my cousins, get red envelopes and of course, eat lots and lots of good food ! My mom used to make all kinds of dishes and rice cakes, sweet and savoury. To be honest, I have never made them, because hers are always the best! But this year I thought…..hey, I am a baker, I should at least bake something to celebrate. Then, I remembered a recipe from my mom’s friend….Baked Coconut Sticky Rice Cake! I have modified her recipe to make it less greasy and added some shredded coconut on top. The glutinous rice flour and coconut milk should be available in any Asian market. Use the brands in the picture if you can find them, as according to the expert, aka my mom, they are better. (I am not sponsored by them, just personal preference) The cake will rise inside the oven, but then concave in a little when cooled and that’s ok. It doesn’t change the taste nor the texture of the cake. I used a round cake pan because but in Chinese, the word “round” has a meaning of being together. You can use a square pan, which probably will be easier to cut.
Wishing everyone good health and a prosperous Year of the Rooster!
Makes one 8 inch round cake
400 g glutinous rice flour, sifted (1 package)
200 g granulated sugar
5 eggs (lightly beaten)
400 mL canned coconut milk (1 can)
60 mL coconut oil (melted)
1 teaspoon pure vanilla extract
45 g unsweetened shredded coconut
Preheat oven to 350°F
Line bottom of baking pan with parchment paper and lightly grease bottom and sides
In a large bowl, mix together flour and sugar
Stir in eggs, coconut milk, oil and vanilla until smooth using a hand whisk
Strain batter through a mesh and pour into baking pan
Sprinkle shredded coconut on top
Bake for about 30 minutes, then reduce heat to 325ºF and bake for another 30 minutes (toothpick should come out clean when inserted into middle)
Turn heat off, leave cake in oven with door ajar for about 20 minutes
Take it out, cool slightly and serve warm
You can store the cake in the fridge for up to 1 week. Reheat in oven before serving.