Coconut Milk and Hasma Pudding 椰汁雪蛤糕

A delicate and refreshing Cantonese dessert made with premium hasma, infused with rich coconut milk and sweetened to perfection, then chilled to a smooth, wobbly consistency.

Nutrition (per serving)

Ingredients

• 10g Dried Hasma (雪蛤膏)
• 500ml Water (for soaking hasma)
• 200ml Water (for steaming hasma)
• 200ml Coconut Milk
• 300ml Water (for pudding base)
• 50g Rock Sugar (or to taste)
• 15g Gelatin Powder
• 1 Pandan Leaf (optional)

Steps

1. Soak Dried Hasma: Soak dried hasma in cold water for at least 8 hours or overnight until fully rehydrated and expanded.
2. Clean Hasma: Drain the soaked hasma. Carefully remove any impurities, such as black specks or fibrous bits, under running water.
3. Steam Hasma: Place the cleaned hasma in a heatproof bowl. Add water for steaming. Steam over high heat for 30 minutes until soft. Remove and set aside.
4. Prepare Sugar Syrup: In a saucepan, combine water for pudding base and rock sugar. Bring to a simmer over medium heat, stirring until the rock sugar is fully dissolved. If using, add pandan leaf for aroma, then remove it.
5. Dissolve Gelatin: In a small bowl, sprinkle gelatin powder over a small amount of cold water (taken from the 300ml water for pudding base) and let it bloom for 5 minutes.
6. Combine Pudding Base: Add the bloomed gelatin to the warm sugar syrup. Stir until completely dissolved. Remove from heat.
7. Add Coconut Milk and Hasma: Stir in the coconut milk into the mixture. Then gently fold in the steamed hasma.
8. Set Pudding: Pour the mixture into individual molds or a large serving dish. Let it cool slightly at room temperature, then refrigerate for at least 3-4 hours, or until fully set.

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