Coconut Milk Pudding Dim Sum (椰汁糕)

This year marks the first National Dim Sum Week which takes place from 30th June to July 5th 2018. If you aren’t familiar with dim sum, it refers to the little delicious food which come on plates or in steamer baskets. It poetically means ‘to touch the heart’. This week will celebrate the sheer amazingness that is dim sum, although it isn’t to be confused with yum cha, which means to go and eat dim sum in a restaurant since this translates as ‘to drink tea’.

Everyone has their own favourite dim sum item, whether that be yam croquettes, turnip cake or roast pork buns. Over on my Instagram, I have collaborated with some other Chinese bloggers and we will be sharing some of our favourite dim sum items – I am so proud of this series and it has already started with posts from Michelle and Winnie!

While going out to eat dim sum is a big occasion, gathering together friends and family over cheap and delicious food, it is also easy to make your favourite dim sum items at home. One of the simplest dim sum items to make yourself is Coconut Milk Pudding (椰汁糕).

I have already posted a recipe for this pudding but I decided to reshoot the photos and update the recipe slightly for National Dim Sum Week! The official hashtag for the week is #doyoudimsum; you can do this dim sum in the comfort of your own kitchen for minimal effort!

One of the most important steps is to make sure the contents of the tin of coconut milk are well mixed. Coconut milk naturally separates into its fat (coconut cream) and liquid. If they aren’t well mixed, the final pudding has visible layers of the separated coconut milk. This also applies for the coconut milk and whole milk, which is added to reduce the pudding’s richness.

4 tsp powdered Robertsons gelatine (or enough gelatine to set 1.1L of liquid)

100g granulated sugar

200ml boiling water

2 x 400ml tins of coconut milk

100ml whole milk (or alternatively use unsweetened soy milk)

Handful of frozen goji berries, rehydrated in boiling water

In a medium-sized bowl, dissolve the gelatine and the sugar with the boiling water, stirring until the mixture turns clear. If using sheet gelatine, dissolve the sugar in the boiling water in a bowl and soak the gelatine sheets, according to packet instructions and then dissolve the gelatine. Leave to cool slightly.

In a large bowl, combine the coconut milk with the whole milk, stirring the contents of the tins of coconut milk with a spoon or chopstick well before adding to the bowl. Pour the dissolved sugar and gelatine into the milk mixture, stirring well to combine. Taste and add more sugar (by dissolving in more boiling water) if necessary.

Pour the mixture through a sieve into a 1.5L square or rectangular pyrex dish (or any other rectangular or square container you have). Cover with clingfilm, making sure it doesn’t touch the surface and refrigerate for around 4 – 6 hours (or overnight) until it has a relatively firm set – this means that it will hold its shape when you lift out a square.

Once set, use a palette knife to cut out large squares of the pudding and top each square with a goji berry to serve.

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8 Comments Add yours

  1. Michael says:

    Hi Andrew, if I were to use cornflour as the setting agent. How much should I use to replace the gelatin prescribed here?


    1. Hi Michael thank you for the comment! I haven’t tested this out myself but based on the quantities of my Coconut and Red Bean Pudding recipe, I’d probably suggest trying it with around 100g of cornflour! If you try it out, let me know how it works! 🙂


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