Sunday, 12 July 2009

Double-Boiled Egg White & Milk In Coconut

I saw this fresh and beautiful Thai Young Coconut during my market trip this morning and on first sight, I told myself that I am going to make a new dessert from it. As I always heard from my mum who has tried the "Double-boiled hashima and egg whites in coconut" dessert Crystal Jade Kitchen. I decided to come out with my very own version of "Double-Boiled Egg White & Milk With In Coconut".

Coconuts are the fruit of the coconut palm, it has many food uses, including milk, meat, sugar and oil as well as functioning as its own dish and cup. From research, it shows that coconut water is also More Nutritious than whole milk as it contain Less fat and NO cholesterol! As you can see from the photo, the main ingredients that I used are Young Coconut Juice and Flesh, Egg White, Fresh Milk and some wolfberries for colour contrast and sweetness.

Ingredient:
1 Thai Young Coconut
Egg White From 2 Medium Egg
100ml Coconut Juice
70ml Fresh Milk
1/2 Tablespoon Wolfberries
1.5 Teaspoon Sugar
1/2 Red Date, for garnish

Method:
1. Dissolve the sugar in the coconut juice over low heat in a pot, then set aside to cool. (You can use microwave to cook on High 30 second)
2. Use a small knife to life the lip of the coconut, slow not to break it fully open, leave a small gape so the you will be able to cover it back while double-boiled.
3. Use a spoon carefully scrape the flesh from the inner shell and set aside for later use.
3. Whisk the egg whites briefly, then mix in the milk and pour in the cool coconut juice solution.
4. Strain into a bowl, then pour it back into the coconut shell.
5. Stir in 3/4 of the wolfberries and coconut flesh then cover the lip, place the coconut in a deep bowl or place it directly in the pot of boiling water and double-boiled for about 20 minutes.
6. Open the lid after 10 minutes, scatter the remaining 1/4 of wolfberies and coconut flesh and top with half of the red date in the middle.
7. Cover the lip back and continue to steam over medium heat for another 10 minutes. (Open the lip at a 5 minutes interval)
8. Remove the whole bowl from heat and remain cover for 2 minutes before serving.
9. You can either serve warm or cold.


Note:
a) I bought the Thai Young Coconut from Shop And Save or you can get it from most supermarket at less than $2.00 each. (Try to find the one with a nice lid so that u can cover it while double-boiled)
b) The texture of this dessert might not very pudding like, sometime it might be more on the soft or liquid side depend on the kind of milk you used and the steaming technique.


This is a very refreshing and fragrant dessert. The moment when I opened the lip, the aroma of the coconut essence is so wonderful. You should give this a try if you love coconut and it's a very good beauty dessert too... :p Posted by Picasa


1 comment:

  1. Sounds very interesting. I'll have to try it sometime!

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