Ingredients with Measurements:
- 1 cup of mango puree
- 1/2 cup of sugar
- 1/2 cup of water
- 1/2 cup of tapioca starch
- 1/4 cup of cold water
- 1 can of coconut milk
- 1/4 cup of shredded coconut
Special equipment needed:
- Blender
- Medium-sized pot
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a blender, puree the mango until smooth. Set aside.
2. In a medium-sized pot, combine the sugar and water. Stir until the sugar is dissolved.
3. In a mixing bowl, whisk together the tapioca starch and cold water until smooth.
4. Add the tapioca mixture to the pot with the sugar syrup. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
5. Remove the pot from the heat and stir in the mango puree.
6. Pour the mixture into serving bowls and let it cool to room temperature.
7. In a separate pot, heat the coconut milk over medium heat until it comes to a simmer.
8. Pour the coconut milk over the cooled mango douhua.
9. Sprinkle shredded coconut on top of each serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 50g
Protein: 2g
Fiber: 1g
Substitutions for ingredients:
- Mango puree can be substituted with any fruit puree of your choice.
- Tapioca starch can be substituted with cornstarch or potato starch.
- Shredded coconut can be substituted with chopped nuts or fresh fruit.
Variations:
- Add diced mango or other fresh fruit on top of the coconut milk.
- Use condensed milk instead of coconut milk for a sweeter taste.
- Add a pinch of salt to the tapioca mixture for a savory twist.
Tips and tricks:
- Stir the tapioca mixture constantly to prevent lumps from forming.
- Let the mango douhua cool completely before adding the coconut milk to prevent curdling.
- Chill the douhua in the refrigerator before serving for a refreshing dessert.
Storage instructions:
Store leftover douhua in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the douhua in the microwave or on the stovetop until warm.
Presentation ideas:
Serve the douhua in clear glass bowls to showcase the layers of mango and coconut milk.
Garnishes:
Sprinkle shredded coconut or chopped nuts on top of each serving.
Pairings:
Serve the douhua with a cup of hot tea or coffee.
Suggested side dishes:
Serve the douhua as a dessert after a meal of stir-fried vegetables and rice.
Troubleshooting advice:
- If the tapioca mixture is too thick, add more water until it reaches a smooth consistency.
- If the coconut milk curdles when added to the mango douhua, try using a different brand of coconut milk or using condensed milk instead.
Food safety advice:
Make sure to cook the tapioca mixture thoroughly to prevent any raw starch from being consumed.
Food history:
Douhua, also known as tofu pudding, is a popular dessert in China and other Asian countries. It is made by coagulating soy milk and then pressing the curds into a soft, custard-like texture.
Flavor profiles:
The sweet and tangy mango puree pairs perfectly with the creamy and nutty coconut milk.
Serving suggestions:
Serve the douhua chilled for a refreshing dessert on a hot summer day.
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Region: Chinese