Gong Hey Fat Choy Dear Readers!
This weekend heralds in the start of Chinese New Year- a time for families to get together, celebrate, and of course feast! What a great excuse to head out to some of my favourite restaurants and indulge in a few dishes at Yum Cha as well
I wanted to post a recipe or two as my celebratory contribution, but there are so many traditional New Year foods and superstitions that I don't want to step on any toes and have decided to keep it simple with a very easy recipe for one of our favourite yum cha desserts- Mango Pudding
Now although it's such a simple recipe, I've made a few changes to make it lactose free and supermarket friendly. The usual Evaporated Milk has been switched out for Coconut Milk and I've opted for Gelatine instead of Agar Agar as it's easier to find. The flavour is only slightly different, and the set is just a little softer, but it still tastes terrific and is a fabulous ending to a heavy meal
Mango Pudding- Yum Cha Style!
2 Cups Mango Puree
1 cup Coconut Milk or Cream
1/3 cup Castor Sugar
3 tsp Gelatine Powder
decent pinch of Salt
Pop the coconut milk, sugar, gelatine and salt into a saucepan and heat gently. Stir until the sugar and gelatine is all dissolved, but be careful not to let it boil or the gelatine will start to break down and your dessert might not set
Bring off the heat, then add to the mango puree and blend it all together thoroughly
See, gorgeous and smooth!
Pour into molds/ serving dishes and chill in the fridge for a few hours or until set through
Admittedly the yum cha dessert we know and love is usually a much brighter yellow, but mine is made nice and fresh and I think it tastes just as great- and bonus points for not making me sick with lactose either. Win win!
So Dear Readers, what celebrations does your family enjoy, and what is your favourite Yum Cha/Dim Sum dish?
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