Coconut Pudding II

Introduction

This steamed coconut pudding is silky and delicate, with jasmine aromatics balancing the richness of coconut milk. The gentle steam bath prevents the eggs from scrambling, leaving you with a custard-like texture that sets without becoming rubbery—a 30–40 minute hands-off cook makes it practical for weeknight dessert or meal prep.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 4 eggs
• 425 milliliters thick coconut milk
• 115 grams white granulated sugar
• ½ teaspoon Jasmine water

Instructions

1. Combine eggs, coconut milk, sugar and Jasmine water in a dish. Beat until foamy.
2. Pour the mixture into a heatproof dish, and place on top of a bamboo steamer basket.
3. Cover the basket and place above a large wok of boiling water.
4. Steam the pudding for 30-40 minutes, or until no longer fluid. If the pudding is cooked too fast, it becomes rubbery.
5. Take the pudding out of the steamer and allow to cool.

Variations

Egg yolk only: Use 4 yolks instead of whole eggs for a denser, richer custard; omit whites entirely for a tighter crumb.

Brown sugar swap: Replace white sugar with light brown sugar or palm sugar for deeper, caramel-forward flavor notes that pair well with coconut.

Ginger and cardamom: Add ¼ teaspoon ground cardamom and a pinch of ground ginger to the mixture before steaming for warm spice undertones.

Taller steam time: Increase to 45–50 minutes if you prefer a firmer, more sliceable texture; reduce to 25–30 minutes for a looser, wobblier set.

Pandan leaf infusion: Steep 1–2 fresh pandan leaves in the coconut milk for 10 minutes before mixing, then remove and proceed with the recipe for subtle herbaceous flavor.

Tips for Success

Beat until truly foamy: A full 1–2 minutes of beating incorporates air, which helps the pudding rise slightly during steaming and prevents a dense, heavy final texture.

Maintain a steady boil: Check the wok water level halfway through steaming; if it drops noticeably, add more boiling water carefully to maintain consistent steam without disrupting the pudding.

Cool completely before serving: The pudding continues to set as it cools; cutting into it while still warm will cause it to collapse. Leave it at room temperature for at least 30 minutes, or chill in the fridge for 2+ hours.

Watch for the “just set” stage: The pudding is done when the surface is no longer visibly liquid, but it should still jiggle slightly when you gently shake the dish—overcooking it will turn it rubbery.

Storage and Reheating

Store covered in the refrigerator for up to 3 days. The pudding keeps best cold and does not freeze well—freezing breaks down the custard structure, leaving it separated and grainy when thawed.

FAQ

Can I use light coconut milk instead of thick?

Light coconut milk will result in a thinner, less rich pudding that sets more firmly. If you use it, reduce the mixture by 50 millilitres to compensate for the lower fat content, or accept a less creamy final texture.

What happens if I don’t have jasmine water?

Why did my pudding come out rubbery?

The steam was too vigorous or the cooking time was too long. Ensure the wok water is at a gentle rolling boil (not a hard boil) and start checking for doneness at 30 minutes rather than waiting the full 40.

Can I make this ahead?

Yes. Steam the pudding up to 2 days in advance, cool completely, cover, and refrigerate. The texture remains smooth and custard-like throughout that window.