Taro and Coconut Milk Pudding with Crushed Peanuts 芋頭椰汁糕伴花生碎

A delightful Hong Kong-style pudding made with creamy taro and rich coconut milk, topped with crunchy crushed peanuts for added texture and flavor. It's a sweet and satisfying treat.

Nutrition (per serving)

Ingredients

• 300g fresh taro, peeled and diced
• 200ml coconut milk
• 80g granulated sugar
• 30g cornstarch
• 100ml water (for cornstarch slurry)
• 20g crushed roasted peanuts (for topping)

Steps

1. Peel and dice the taro into small cubes. Steam the taro until it is very soft, which should take about 15-20 minutes.
2. Mash the steamed taro into a smooth paste.
3. In a small bowl, mix the cornstarch with water until a smooth slurry is formed.
4. In a saucepan, combine the mashed taro, coconut milk, and granulated sugar. Heat over medium-low heat, stirring constantly.
5. Gradually stir in the cornstarch slurry into the taro mixture. Continue stirring until the mixture thickens and becomes smooth and glossy.
6. Pour the hot pudding mixture into individual molds or a large serving dish.
7. Let the pudding cool down to room temperature, then refrigerate for at least 2 hours until fully set.
8. Unmold the pudding, if applicable, and sprinkle with crushed roasted peanuts before serving.

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