Recently took part in the cooking glass of My Studio Kitchen x Tsui Hang Village. Tried the CNY pudding they had this year, which were all in great quality, and learnt some creative methods to make the puddings more interesting and be easy to do at home.
Tempura coconut pudding is a easy one that you can do at home anytime. Firstly slice the coconut pudding or water chestnut pudding into nice long tube shape. (Size similar to index finger) Put them to the tempura pulp quickly and deep fry them for several minutes till the cover is gold and crispy. The coconut pudding would taste like toffees . It is melting inside but very crispy outside. Water chestnut pudding is relatively lighter in the case.
The other creative one is the half and half spring rolls with 2 different flavour of puddings. Same step as the first one, slice the coconut pudding and water chestnut pudding to index finger size. Put one each next to each other on the spring roll sheet. Then roll it to a long spring roll for further deep-frying. It tasted much crispy than the tempura and even more tasty since both pudding are melting inside. If you are lucky enough to eat the side of the water chestnut pudding at first bite, you would get the better taste from the lightest to the richest.
There two simple snacks really give us lots of inspiration and definitely it is something to think out of the box. Try it at home!
Puddings from: Tsui Hang Village ( 5/F, Miramar mall, 132 Nathan Road, Tsim Sha Tsui)
Venue: My Studio Kitchen (811, Hewlett Centre, 54 Hoi Yuen Road, Kwun Tong)