Ingredients with Measurements:
- 1 cup of Foi Thong (shredded egg yolk threads)
- 4 eggs
- 1 cup of coconut milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 tablespoon of cornstarch
- 1/4 cup of water
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Strainer
- Pudding molds or ramekins
Step-by-step instructions:
1. In a mixing bowl, whisk the eggs until they are well beaten.
2. Add the coconut milk, sugar, salt, and vanilla extract to the bowl and whisk until everything is well combined.
3. In a separate bowl, mix the cornstarch and water together until the cornstarch is dissolved.
4. Add the cornstarch mixture to the egg mixture and whisk until it is well combined.
5. Strain the mixture through a fine-mesh strainer to remove any lumps.
6. Add the Foi Thong to the mixture and stir until it is evenly distributed.
7. Grease the pudding molds or ramekins with cooking spray.
8. Pour the mixture into the molds, filling them about 3/4 of the way full.
9. Place the molds into a steamer and steam for 20-25 minutes, or until the pudding is set.
10. Remove the molds from the steamer and let them cool to room temperature.
11. Once cooled, place the molds in the refrigerator for at least 2 hours to chill.
12. To serve, run a knife around the edge of the molds to loosen the pudding, then invert onto a plate.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Chilling time: 2 hours
5. Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories per serving: 290
Total fat: 14g
Saturated fat: 10g
Cholesterol: 176mg
Sodium: 168mg
Total carbohydrates: 36g
Dietary fiber: 0g
Sugar: 33g
Protein: 6g
Substitutions for ingredients:
- Foi Thong can be substituted with shredded sweetened coconut.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
Variations:
- Add pandan leaves to the mixture for a fragrant flavor.
- Use condensed milk instead of sugar for a richer taste.
- Top with fresh fruit or whipped cream for added flavor.
Tips and tricks:
- Make sure to strain the mixture to remove any lumps.
- Grease the molds well to prevent sticking.
- Do not overfill the molds, as the pudding will rise during steaming.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pudding in a steamer and steam for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the pudding on a plate with a drizzle of caramel sauce or chocolate sauce.
Garnishes:
Garnish with fresh fruit or a sprinkle of shredded coconut.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the pudding is too runny, increase the amount of cornstarch.
- If the pudding is too firm, decrease the amount of cornstarch.
Food safety advice:
Make sure to cook the pudding to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Foi Thong Egg Pudding is a traditional Thai dessert that is made with shredded egg yolk threads and coconut milk.
Flavor profiles:
This dessert is sweet and creamy with a subtle coconut flavor.
Serving suggestions:
Serve the pudding chilled for a refreshing dessert.
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Region: Thai