Coconut Chick Peas Pudding

This pudding recipe is from Adaw of Leisure Cat. The recipe is so popular among the forummers there. Cantonese name for this pudding is called 椰汁馬豆糕 , pronounced as Ye Chup Ma Dau Gou. I was told that 馬豆 Ma Dau is actually called Chick Peas in English, so I shall name this Coconut Chick Peas Pudding. A very tasty dessert indeed. I like the smooth texture of the pudding.





Coconut Chick Peas Pudding
椰汁馬豆糕

Ingredients:
100g chick peas
about 160g-170g evaporated milk
300g caster sugar
400g coconut milk
170g corn flour
5 cups (1250ml) water


Method:

Wash and soak chick peas with some water for about an hour. Boil to soften the peas and discard the water. Set aside.

Mix corn flour with coconut milk and evaporated milk. Blend well.

Bring 5 cups of water to a boil and add in the sugar. When the sugar has dissolved, stir in the corn solution gradually (I lowered the heat when I stirred in the corn solution). Keep stirring the mixture until the mixture comes to a rolling boil. Stir in the softened chick peas and mix well.

Pour into a mould which has been rinsed in icy cold water. Let it cool before putting in the fridge.

Note: Can substitute the chick peas with sweet corns or red beans. When substituting with red beans, use the red beans water to replace part of the water in the recipe. Must add sugar to red beans.