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Coconut & Pomelo Mochi Pudding

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90 min

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20 min



120 g
Coconut Milk
200 ml
Low-Fat Milk
100 ml
Whipping Cream
100 ml
Fine Grain White Sugar
35 g
Gelatin Powder
5 g
20 ml
Mango Jam
150 g
Pomelo Juice (squeezed from the pomelo pulp)
10 ml
Fine Grain White Sugar
14 tsp
Japanese Glutinous Rice Flour
35 g
25 ml
10 slices
Red colouring
Herbs (thyme or mint)

How to cook

Prepare the pudding

  • Peel the pomelo and break the flesh into small, bite-sized pieces. Set aside 60g of the pulp for the pudding, and the rest to squeeze the pomelo juice from.
  • Sprinkle the gelatin powder into 20ml of water in a bowl. It should bloom in 10 mins. Set aside.
  • Add the sugar, coconut milk, whipping cream, and milk for the pudding in a pot. Mix well. The mixture should be kept on low heat until steam starts to appear just before it boils.
  • Turn off the heat. Pour the mixture into another bowl and allow it to cool briefly before adding it to the bloomed gelatin. Stir well to dissolve.
  • Add an equal amount of pomelo among five cups. Follow this by pouring the mixture over.
  • Leave the mixture in the cups to chill in the fridge until it sets.

Prepare the mochi

  • Squeeze the pomelo pulp to get 10ml of juice. Set aside for the mochi.
  • Add the Japanese glutinous rice flour, sugar, water, and pomelo juice into a bowl. Knead the dough until it becomes soft and smooth.
  • Divide the dough into five parts. Roll and shape them into ovals.
  • Bring a pot of water to a boil. Drop the dough into the boiling water. Once the dough floats to the surface, boil it for another 2 mins.
  • Remove the dough from the pot and place it in a bowl of ice water for 2-3 mins. Drain well.
  • Stick the almond slices to form the rabbit ears. Use a little red food colouring and a toothpick to draw the rabbit eyes.

Assemble the pudding and mochi

  • Place the mango jam on top of the chilled pudding, followed by the rabbit mochi.
  • Top with more pomelo pulp, some herbs for decoration and it’s done!
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