 | |
| Alternative names | Coconut pudding |
|---|---|
| Type | Pastry |
| Place of origin | China |
| Main ingredients | Coconut milk; wheat starch and corn starch, or agar and gelatin |
Coconut bar is a refrigerated dim sum dessert found in Hong Kong, Taiwan, Southern China and in overseas Chinatowns. It is sweet and has a soft, gelatin-like texture but is white in color rather than translucent like gelatin. It is sometimes referred to as coconut pudding.
The dessert is made of coconut milk (preferably freshly made) and set with a mixture of tang flour (wheat starch) and corn starch, or a mixture of agar agar and gelatin. It is sweetened, and sometimes sprinkled with desiccated coconuts. The texture varies from silky springy (if gelatin and agar agar is used as setting agent) to creamy in texture (if wheat starch and corn starch are used to set the dessert) depending on individual preparations. The standard dim sum version has no filling. [1]
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product (gelatin), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as "jelly" by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. Jelly recipes are included in the 19th-century cookbooks of English food writers Eliza Acton and Mrs Beeton.
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.
Marshmallow is a confectionery made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or molded into shapes and coated with corn starch. This sugar confection is inspired by a medicinal confection made from Althaea officinalis, the marsh-mallow plant.
Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury dish, served as part of the main meal.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Po‘e or poke is a Polynesian pudding usually eaten as a dessert.
Chocolate puddings are a class of desserts in the pudding family with chocolate flavors. There are two main types: a boiled then chilled dessert, texturally a custard set with starch, commonly eaten in the U.S., Canada, Germany, Sweden, Poland, and East and South East Asia; and a steamed/baked version, texturally similar to cake, popular in the UK, Ireland, Australia, Germany and New Zealand.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Haupia is the Hawaiian name for a traditional coconut pudding found throughout Polynesia.
The manjar blanco, known in Catalan as menjar blanc or menjablanc, is a term used in Spanish- and Catalan- speaking areas of the world in reference to a variety of milk-based delicacies. It refers to variations of blancmange, a European delicacy found in various parts of the continent as well as the United Kingdom.
Mango pudding is a very popular dessert in Hong Kong, where pudding is eaten as a traditional British food. There is very little variation between the regional mango pudding's preparation. The dessert is also found in Singapore, Malaysia, Thailand, Macau and is often served as dim sum in Chinese restaurants. The fresh variant is prepared by the restaurant or eatery and consists of agar or gelatin, mangoes, evaporated milk, and sugar. In addition, fresh fruit such as mango, strawberries, berries and kiwifruit, are occasionally added as garnish. Served and eaten refrigerator cold, mango pudding has a rich and creamy texture.
In Vietnamese, the term bánh translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, bánh refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called bánh, but the term may also refer to certain varieties of noodle and fish cake dishes, such as bánh canh and bánh hỏi.
Kalamai is a traditional Chamorro corn / coconut pudding, sometimes referred to as coconut gelatin. Original versions of kalamai called for masa harina, coconut milk, sugar, and water. Subsequently, cornstarch has been used to thicken the dessert. Red or green food coloring may be used to color the kalamai, followed by a sprinkling of cinnamon on the surface. A few recipes add vanilla for additional flavoring.
Maja blanca is a Filipino dessert with a gelatin-like consistency made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas.
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