Coconut Egg Pudding with Jasmine Water

Introduction

This steamed pudding sets with 4 eggs and thick coconut milk, then gets a light floral note from ½ teaspoon Jasmine water. You end up with a soft, sliceable custard that works as a make-ahead dessert and needs only about 10 minutes of prep before steaming.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 6

Ingredients

• 4 eggs
• 425 milliliters thick coconut milk
• 115 grams white granulated sugar
• ½ teaspoon Jasmine water

Instructions

1. Combine eggs, coconut milk, sugar and Jasmine water in a dish. Beat until foamy.
2. Pour the mixture into a heatproof dish, and place on top of a bamboo steamer basket.
3. Cover the basket and place above a large wok of boiling water.
4. Steam the pudding for 30-40 minutes, or until no longer fluid. If the pudding is cooked too fast, it becomes rubbery.
5. Take the pudding out of the steamer and allow to cool.

Variations

• Replace Jasmine water with rose water for a different floral note that keeps the pudding fragrant but slightly deeper in flavor.
• Replace white granulated sugar with the same amount of light brown sugar for a mild caramel taste and a darker color.
• Replace thick coconut milk with regular coconut milk if you want a lighter pudding; the texture will be softer and less rich.
• Steam the mixture in small heatproof cups instead of one larger dish to make individual portions; they will cook faster and set more evenly.
• Chill the pudding fully before serving if you want a firmer texture, or serve it just cooled for a softer, more delicate set.

Tips for Success

• Beat the eggs, coconut milk, sugar and Jasmine water only until foamy; overbeating can trap too much air and make the surface less smooth.
• Use a truly heatproof dish that fits inside the steamer with some space around it so steam can circulate.
• Start checking at 30 minutes; the center should look set and no longer fluid, with only a slight wobble when you move the dish.
• Cool the pudding before slicing or spooning it out, since the texture finishes setting as it loses heat.

Storage and Reheating

Store the cooled pudding in an airtight container or cover the dish tightly and refrigerate it for up to 3 days.

Freezing is not recommended. The custard can separate and turn grainy after thawing.

To reheat, steam it gently for 5 to 10 minutes until just warmed through, or microwave individual portions at 50% power in short bursts. Avoid high heat, which can tighten the eggs and make the texture firm.

FAQ

Can you make this without a bamboo steamer?

Yes. You can place the heatproof dish on a rack inside a large pot or wok with boiling water, as long as the dish sits above the water and the pot is covered.

Why did the pudding turn rubbery?

It usually cooked too fast or overcooked. Keep the steam steady rather than aggressive, and pull it once the center is no longer fluid.

Can you use another floral water instead of Jasmine water?

Yes. Rose water or orange blossom water both work well, but use the same small amount so the floral flavor does not overpower the coconut.

Do you serve it warm or cold?

You can do either. Warm gives you a softer custard texture, while chilled gives you cleaner slices and a firmer set.