Javanese Mango Pudding Recipe

Javanese Mango Pudding Recipe


2 cups thick coconut milk

4 tbsp corn flour

2 eggs

5 tbsp soft brown sugar

2 mangoes


Pour coconut milk in a pan and bring to boil. Mix the corn flour with 6 tbsp of cold water and stir into the boiling milk. Keep stirring until the mixture becomes thick. Remove from heat. Separate the egg yolks and egg white. Beat the yolks with 2 tbsp of water in a bowl Stir the cooled pudding mixture into the beaten egg yolks. Place the pan over moderate heat and bring to boil very briefly, constantly stirring. Remove pan from the heat and add in sugar and stir. Leave the mixture aside until just warm. Beat the egg white and fold as lightly as possible into the pudding mixture. Pour into a pudding mould brushed with oil or egg white. Leave to cool until set. Peel the mangoes and cut the flesh into cubes. Turn the pudding out onto a dish and arrange the mangoes around it. Serve. 

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