There are truly thousands of recipes for Lunar New Year.
Coconut Pudding is traditionally a Thai dish.
Ingredients:
Glutinous rice flour: 1 and 1/3 cup
Wheat flour: 1/2 cup
Cane sugar: 2/3 cup
Water: 1 cup
Coconut milk: 1/2 cup
Vegetable oil: 1/4 cup
1. Sift the rice flour and wheat flour twice and place them in a container for later use. Make sure the powders are fine so that they won't form any granules.
2. Cut the cane sugar into several pieces and add them to water. Cook over with medium heat until the sugars dissolve and form to a syrup.
3. Put coconut milk and vegetable oil in a large bowl and pour in the sugar syrup until well mixed.
4. Add all the liquid mixture to the flour mixer. Gradually stir to form a smooth rice pudding paste.
5. Coat the cake mold with a thin layer of vegetable oil to prevent sticking. Before pouring in the rice pudding paste, sift it once through with a sieve.
6. Cover the cake mold with aluminum foil, leaving a small gap to prevent condensation water from dripping onto the rice pudding and causing an uneven surface.
7. Steam the rice pudding over high heat for about 40 minutes, or until the middle of rice pudding comes out clean without any sticky residue.
**Makes a beautiful 7in round shape dessert (think flan)**
