Mango & Nata De Coco Konnyaku Jelly

Recipe and picture from http://babeinthecitykl.blogspot.com

1. Follow directions on the pack of konnyaku jelly powder. Substitute some of the water for mango juice that came with the nata de coco. Adjust sweetness by reducing the sugar asked for in the directions.
2. Cube some mangoes and drained nata de coco. Place these into individual jelly moulds.
3. Add in the konnyaku into the moulds.
4. Allow the jellies to cool down before refrigerating them.
5. To serve, use a sharp knife and give it a gentle slide on the side to remove them from the moulds.

Tropical Coconut Pudding

Recipe from http://webindia123.com

Ingredients:
Coconut Milk - 1 tin
Condensed Milk - 1 tin
Gelatin - 2 tsp (or agar-agar powder – 1 ½ tsp)
Hot water - 1/4 cup
Vanilla essence - 1 drop
Egg White - 1

Method of Preparation:
1. Dissolve gelatin in 1/4 cup of hot water. Add the cook gelatin, condensed milk & try to add thick coconut milk.
2. Beat the egg white stiff, add this to the above mix and chill. Add vanilla essence for flavor.
3. Pour the mixture into a glass tray, has to go into the fridge (freezer) for setting. After 20 min set it with tropical fruits like pineapple, mango or papaya. Nor you can set in individual bowls. So that& you can serve it as individual settings.
4. This pudding won't cook, so without gelatin the pudding will not be set. Get it well melted, combine all the ingredients into the condensed milk.

Coconut Pudding Triangles

Recipe and picture from http://find.myrecipes.com

Coconut pudding, or haupia, is a traditional Hawaiian sweet usually cut into small squares. It shows up at just about every potluck on the islands.

Prep and Cook Time: about 10 minutes, plus 1 hour to chill.

Ingredients
1/2 cup sweetened flaked coconut
Vegetable oil for oiling baking dish
1 can (14 oz.) coconut milk
6 tablespoons cornstarch
1/3 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon salt

Preparation
1. Preheat oven to 325°. Spread flaked coconut on a baking sheet and bake until golden brown, 6 to 8 minutes.
2. Oil an 8-in.-square baking dish. In a small bowl, stir together 1/2 cup coconut milk and cornstarch until smooth.
3. In a medium nonstick saucepan, combine 1 1/2 cups coconut milk (if you don't have enough, augment with water) and sugar. Stir over medium heat until sugar has dissolved. Drizzle cornstarch mixture slowly into saucepan, whisking, and whisk in vanilla and salt. Cook, whisking vigorously (do not allow to boil), until mixture is very thick, pulling away from pan, and no longer tastes floury, 4 to 6 minutes. Pour into prepared dish and spread evenly. Let cool briefly, then cover with plastic wrap and chill until set, at least 1 hour.

4. Cut haupia into 22 to 24 triangles and sprinkle each with a pinch of toasted coconut.

Makes 22 to 24 triangles

Coconut Black Rice Pudding

Recipe and picture from http://blog.fatfreevegan.com

Ingredients
2 cups black rice (black glutinous rice or forbidden rice)
3/4 cups sugar
6 1/2 cups water
1/2 tsp. salt
2 cinnamon sticks, broken
5 cardamom pods, lightly crushed
3 cloves
1/2 cup grated fresh coconut (or dried flaked coconut)

Method:
1. Rinse the rice a couple of times, and check it for pebbles or other impurities. Put the water, rice, and salt in the pressure cooker, and begin heating it. Add the sugar and stir until dissolved.
2. Place the cinnamon, cardamom pods, and cloves into a bag formed of cheesecloth, tie it, and place it into the pot.
3. Over high heat, bring the cooker to high pressure; lower heat to maintain high pressure and cook for 35 minutes.
4. Allow the pressure to come down naturally. Open the cooker and stir the rice. Add the coconut, and continue cooking over medium-low heat, stirring regularly, until rice is completely cooked and the liquid has become a thick syrup. How long this takes may depend on your rice. (Mine took a lot longer than I expected, about 45 minutes.) The longer you cook, the thicker this will become, so cook it as long as you can.
5. Remove the spice bag, and spoon the rice into serving dishes. You may serve this warm, at room temperature, or, how I like it, cold. This is particularly good topped with fresh mango. Serves 6-8 (unless the cook is home alone with it all day; then anyone else is lucky to get any!)

According to the original recipe, you can make this without a pressure cooker. Soak the rice for 24 hours before cooking. Simmer in a heavy pot, adding water as needed, for at least 90 minutes or until the rice is done and the pudding is thick.

Time consuming? Yes. Worth it? Absolutely!

Bubur Kacang Hijau

Recipe and picture from www.penangfaces.chanlilian.net

Ingredients
200 gms green bean
100 gms glutinious rice
1 liter water

1 block gula melaka or palm sugar
100 gms sago pearls (soak in water before cooking)
300-400 mls coconut milk
a few pandan leaves
a pinch of salt

Method
1. Ideally, you have a the slow cooker to cook this because it is tricky business to slow boil the green beans without getting a burnt pot. Use very, very low fire.
2. Boil the green bean, glutionious rice, water and gula melaka for several hours. It will cook faster if you have soaked the green beans and glutinous rice overnight. I left the bean, rice and sugar to cook overnight in the slow cooker.
3. When the beans and rice are soft and mushy, add in coconut milk, sago, pandan and pinch of salt.

Be prepared to give away a big portion to friends and neighbours because even with this little quantity, I still end up with a big pot. Note that the husk of the mungbean may cause a gassy tummy to some people, so don’t overeat! It is fattening too.

Black Glutinous Rice Porridge

Recipe from www.kuali.com

also known as Bubur Pulut Hitam
Recipe by Amy Beh

Ingredients
300g black glutinous rice
5 litres water
100g castor sugar
100g palm sugar
75g dried longans, rinsed
2–3 pandan leaves, knotted

Combine:
2 tbsp corn flour
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt

Method
1. Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.
2. Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
3. Add thickening to the glutinous rice and bring to a boil, then remove from heat.

To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Rice Pudding V

Recipe and picture from www.allrecipes.com

INGREDIENTS
1 cup uncooked short-grain white rice
6 cups hot milk
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup golden raisins
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract

DIRECTIONS
In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.

Old Fashioned Rice Pudding

Recipe and photo from www.allrecipes.com
SUBMITTED BY: Sandra Melnychenko

INGREDIENTS
3 1/2 cups milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 teaspoon salt
1/2 cup raisins
1 teaspoon vanilla extract
Ground cinnamon

DIRECTIONS
In a saucepan, combine milk, rice, sugar and salt if desired; bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325 degrees F for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator.