椰汁粟米糕 Coconut & Sweet Corn Pudding

Bonnie Yves

It always bringing back to my sweet childhood memories while cooking this

yummy dessert. It is all about mother's love. In Hong Kong where the place I

grew up, especially for my generation, we love to make this pudding as the

ingredients are usually handy at home. Originally, this recipe is using split

pea but Mom knew that I hate it, so she changed it to sweet corn and it

became my favourite dessert all the time. For me, it's not only a dessert, is a

taste of Mother's love.

自細不愛吃馬豆, 媽媽便弄這個椰汁粟米糕。

椰汁是現榨, 搭配清甜粟米粒。而我最期待粉漿像活火山, 在煲內不停跳動的畫面。

噗噗的粉漿聲音對我來說很療癒, 也是跟媽媽最合拍的互動, 是屬於零晨的親子烹飪班。

期待一覺甜夢醒來, 打開雪櫃的興奮心情。

Prep Time 15

Cook Time 30

Course Dessert

Cuisine Hong Kong Style

Servings 2

Add sugar to water, stir to dissolve. 砂糖加入水中,攪勻。
Add corn flour to water, stir well. 將粟粉逐少加入水中,拌勻。
Pour the coconut milk & evaporated milk, mix well. 注入椰奶及淡奶,拌勻。
Turn on the low heat and cook until thicken. 以慢火將粉漿煮至稠身。
Add sweet corn and mix well. 拌入栗米粒
Leave to cool and set in the fridge for 3-4 hours before serving 倒入器皿中,冷藏3-4小時,即可享用。

Keyword 椰汁粟米糕