Recipes: New Ways to Eat CNY Pudding

Recipes: New Ways to Eat CNY Pudding

With Chinese New Year over, food critic and journalist Lisa Cam offers alternative serving suggestions for any leftover pudding lingering in your fridge

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Lisa Cam  Lisa Cam  on 10 Mar '18


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We used Shang Palace‘s rose sugar and honey locust fruit pudding to complement the sweet soup


Sweet soup surprise

Prep time: 5 min

Cooking time: 5 min

Serves: 1–2

Ingredients:

  • prepackaged red bean sweet soup (or make your own following the instructions here)
  • CNY pudding

Method:

Microwave:

  1. Cut pudding into ¾-in cubes.
  2. Line a microwaveable dish with baking paper.
  3. Heat the cubed pudding, covered, for 5–10 sec on high setting.
  4. Reheat prepackaged sweet soup as per instructions.
  5. Add pudding to the sweet soup and enjoy.

Stove:

  1. Heat or make sweet soup as per instructions.
  2. Cut pudding into ¾-in cubes.
  3. Add cubes to simmering sweet soup for at least 5 min.

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We used Hoi King Heen’s red date and macadamia nut pudding to add a nutty dimension to the breakfast treat


Lin go French toast

Prep time: 5 min

Cooking time:  10 min

Serves: 2

Ingredients:

  • ½ cup milk
  • 1 egg
  • dash vanilla extract
  • dash ground nutmeg
  • pinch salt
  • 4 slices dry brioche bread
  • CNY pudding
  • 2 tbsp butter
  • 2 tbsp (or more to taste) maple syrup

Method:

  1. Beat together milk, egg, vanilla, nutmeg and salt in a bowl.
  2. Thinly slice the CNY pudding, then cut to match the length of the brioche slices.
  3. Heat the butter in a skillet over medium heat.
  4. Dip each slice of brioche into the egg mixture and sandwich the pudding in between 2 slices of bread.
  5. Cook in the hot butter until golden, 2–3 min per side, adding more butter as needed.
  6. Top each slice with 1 tbsp maple syrup.


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We used Cuisine Cuisine’s coconut cream pudding with Okinawa brown sugar to match the ice cream


Pudding parfait

Prep time: 10 min

Serves: 2

Ingredients:

  • 500mL coconut ice cream
  • 3 slices pineapple (fresh or tinned)
  • CNY pudding
  • 1 tbsp Okinawa black sugar
  • 1 tsp boiling water

Method:

  1. Add the boiling water to the sugar, mix well and set aside for use later.
  2. Slice and dice the pineapple, leaving a quarter slice whole for garnish.
  3. Cut pudding into ¾-in cubes.
  4. Line a microwaveable dish with baking paper.
  5. Heat the cubed pudding, covered, for 5–10 sec on high setting.
  6. Place the softened pudding into a glass container, then scoop 1 tbsp ice cream on top.
  7. Add 1–2 tbsp diced pineapple, then alternate between pudding and ice cream until you’ve filled a glass.
  8. Top parfait with a large scoop of ice cream.
  9. Drizzle the cooled sugar syrup on top. Garnish as desired.


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Lisa Cam

Lisa Cam

First we eat, then we do everything else

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