I just googled coconut milk and came up with the recipe for it at the top of the list and there were more down the line
so at least it tells you how to make it
hope you have the same results when you try it
yours in lace
At 03:19 AM 11/18/2004, Helene Gannac wrote:
Tamara wrote: >My step-daughter-in-law, who's Chinese, took me (and my DH, and my DS, and her own DH) to a China-town restaurant in Boston (MA, US) for a Sunday dim-sum brunch one time. We all hugely enjoyed it, but I was the only one who liked the desert... :) It must have been the "Asian answer to junket" - a bland, barely set, whitish "something", with a hint of almonds and sweetness its only flavours. I was told, since, that it's made of soy milk and set with agar-agar but, even when I was able to get all the necessary ingredients (in a town too small to carry potato starch, *essential* for all Polish and Jewish cooking, agar-agar and soy milk are like dragonfly wings <g>), the whole thing never worked...
Mmmm, that sounds like the one they have here as well. We go regularly to a Chinese restaurant for yumcha, and they have absolutely beautiful warm egg tartlets with flaky rice pastry which is divine, and coconut jelly which looks like blanc-mange, but is a bit more solid. They cut in in thick slices, and they wobble a bit, but we love it. I've been trying to duplicate it at home, and I do have agar-agar (want me to send you some, Tamara?) but so far, no good! What I make separates and although it tastes OK, it doesn't look too good....
Helene, the froggy from Melbourne, who is getting very hungry, as she had a sandwich for lunch at 12 noon, and is working until 8.30pm, so it'll be another 30-40mns after that before she has dinner...:-(
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