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Jan 10, 2007 06:30 AM

ISO Coconut Pudding Recipe, Like the Ones at Dim Sum

I'm looking for a coconut pudding recipe for the coconut pudding served during dim sum. All the ones I've found so far don't seem very authentic. I'd like an authentic one which, for example, would use agar agar instead of Knox gelatin. The coconut pudding is called "ye jup go" in Cantonese.

Thanks in advance!

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  1. The coconut pudding squares I love at dim sum are in fact made with gelatin, not agar agar. Are we talking about the same pudding? Take a look at my recipe and see whether it's the coconut pudding you're thinking of:


    2 tablespoons powdered gelatin
    1-3/8 cups boiling water
    1 5-ounce can evaporated milk
    3/4 cup sugar
    1 teaspoon coconut extract
    2 large egg whites (60 grams or 1/4 cup)

    Dissolve gelatin in boiling water. Stir in milk, sugar, and coconut extract. Cool to room temperature. In separate bowl, whip egg whites until stiff peaks form. Place bowl of gelatin mixture in larger bowl filled with ice water. As gelatin mixture begins to chill and thicken, fold in whites. Spread into 1-quart mold. Cover. Refrigerate until set. Turn out onto serving plate and cut into squares. Serve cold.

    To decrease risk of salmonella in raw egg whites, wash egg shells before breaking eggs. To eliminate risk of salmonella, use pasteurized egg whites or egg whites reconstituted from powder.

    3 Replies
    1. re: browniebaker

      Your recipe sounds like its the same thing we are thinking of. I thought that actual coconut milk would be added to the recipe and not coconut extract. The coconut pudding (which is served in squares, kind of like Jello) is snowy white. Because your recipe only has evaporated milk to give the pudding its color, wouldn't the color now be an off-white (since evaporated milk is that beige type of color)?

      1. re: peachblossom

        Yes, my coconut squares turn out creamy in color; I got the recipe from a Chinese cookbook, probably OOP now, whose title I do not recall. I have been thinking of trying to get the snow-white color by using powdered milk reconstituted or whole milk. The Chinese in Hong Kong did not typically cook with coconut milk. (Also, coconut milk is very fatty, not at all the right ingredient for this pudding.) Canned or powdered milk was traditionally used in "western" desserts such as these coconut squares. Of course, today, whole milk is more widely used and you could try that to get the white color.

        1. re: browniebaker

          Probably a dead thread but actually, coconut milk was bought freshly made from various vendors in Hong Kong for ages (like right through the 70s, even). Coconut pudding was and IS definitely made with coconut milk, fresh if available, canned if it's the only option. My whole family grew up in HK and they still talk about how coconut pudding is so much better when the fresh coconut milk was made to order and was cheap and plentiful back in the day.