Thursday, March 26, 2009

Hong Kong Style Mango Pudding

Note that the measurements below do not contain any typos as they are derived from the Chinese Tael and Catty weight system.

300g mango, diced
150g mango puree
150g soya bean milk
150g fresh cream
300g ice cubes

Gelatine Syrup
450g water
26g gelatine powder
225g sugar

In a saucepan over a low heat dissolve all of the ingredients for the gelatine syrup, remove from heat and pour into a large bowl. Add the soya bean milk and fresh cream and mix well. Add the diced mango and the diced mango puree and combine. Lastly, add the ice cubes stirring until the ice cubes have melted. Pour into pudding moulds and chill to set.

You can buy really cool pudding moulds and dim sum equipment from the many kitchenware shops that line Shanghai Street. I normally visit Man Kee Chopping Board, G/F, 341-343 Shanghai Street, Yau Ma Tei, Kowloon, Hong Kong.
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1 comment:

Bonnie said...

Hey! I only just discovered you had put my blog into your blog roll and am quite honoured :D
It just so happens that I am a Hong Konger living in Australia! haha.. all these connections!
It's nice to know that you are into food and also artsy things.. I am also fond of visual art (painting and drawing)...
Anyway... I've never come across a mango pudding recipe using soybean milk, sounds very tasty and a good substitute for normal milk (even with the cream in it)!