From: euamgk@eua.ericsson.se (Marina Kohnen)
Subject: Mango Pudding + more Chinese desserts
Reply-To: euamgk@eua.ericsson.se
Organization: Ellemtel Telecom Systems Labs, Stockholm, Sweden
Date: Fri, 22 Jan 1993 19:29:52 GMT

This is in response to a person who requested mango pudding.
Here are a few dessert recipes from "Fragrant Harbor Taste" by
Ken Hom.  

I became a huge fan of Ken Hom ever since I've watched his
wonderful "Chinese Cookery" on BBC.  I own several of his cookbooks.
I recommend his "Chinese Cookery" cookbook to every beginner
who wants to learn how to cook Chinese food.

I haven't tried these particular recipes, but I have a good
experience with other recipes.  Good luck, and let us know
how they have turned out.

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Mango Pudding

2 mangoes (about 14 ounces each)
1 cup low-fat milk
1 cup water
1 package unflavored gelatin
1 cup sugar

Skin the mangoes.  Remove the flash and puree in a food
processor.  Put the puree through a strainer and set aside.

Combine the milk, water, gelatin, and sugar in a medium-
sized pot and bring to a simmer.  Stir well with a whisk
to dissolve the gelatin.  In a separate pot, bring the 
mango puree to a simmer and cook over low heat for 5 min.

Combine the contents of the 2 pots together in a lightly oiled
medium-sized (4 cup) copper mold or heat-proof pyrex glass
bowl, which needs no oiling.  Cool to room temperature and
then refrigerate for at least 2 hours.

Serves 4-6

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Almond Pudding With Fresh Fruit

1/2 cup sugar
1 package unflavored gelatine
1/2 cup evaporated milk
1 1/2 cups fresh or canned coconut milk
1 teaspoon almond extract
2 oranges, peeled

Mix the sugar and gelatin together in a large stainless
bowl.

Combine the two milks in a medium-sized saucepan,
bring to a simmer, and add the almond extract.  Pour the
mixture in a steady stream into the gelatin mixture, stirring
constantly with a wisk.  Pour the mixture back into the pan
and continue to cook over low heat for 2 minutes, stirring all
the while.  Remove from the heat and if the mixture is lumpy,
strain it.  When cool, pour into a 3-cup mold, cover with
plastic wrap, and refrigerate for 4 hours or until it has set.

Separate the orange segmants by cutting down both sides
between the flesh and the membrane.  save any juice and
set aside.

To unmold, dip the bottom of the mold in warm water
briefly, being careful not to let any of the water inside the
mold.  Hold the mold firmly against a serving plate and 
invert.

Garnish the pudding with the fresh ogange segments and juice.
Serve at once.

Serves 4

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Steamed Milk With Ginger Juice

3 cups whole milk
6 tablespoons sugar
2 tablespoons ginger juice
Sliced mangoes and oranges (optional)

Combine the milk, sugar, and ginger juice.  Mix well.  Pour
the mixture into a heat-proof casserole.  Set up a steamer.
Place the casserole inside the steamer and slowly steam for
20 minutes.

Allow to cool slightly.  Gently drain off the excess liquid
from the surface of the milk and serve warm with fresh fruit
slices.

Serves 4

(comment:  this is supposed to become a soft custard, I 
dont't know how, maybe the ginger juice will curdle the milk)

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Bird's Nest With Coconut

1/2 cup loosely packed dried bird's nest
2 cups fresh or canned coconut milk
1/2 cup sugar
1 cup water

Soak the bird's nest overnight in warm water.  Drain and
rinse under cold running water.  Blanch the bird's nest in
boiling water for 5 minutes.  Drain thoroughly and set aside.

Combine the bird's nest with the coconut milk, sugar, and
water.  Simmer for 25 minutes.  Ladle the mixture into
individual bowls or a soup tureen and serve at once.

Serves 4 to 6