repared dish.
For the steamed pudding, beat butter, sugar and yolk
Soak rice in cold water for 30 mn. Drain. In 3 qurt sauce pan bring coconut milk, whole milk, rice, sugar, and pinch of salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 mn or until thick. Remove pan from heat. Stir ginger into pudding. Refrigerate at least 2 hrs and serve with fresh mango.
1 3/4-quart pudding basin with lid. Line the
large bowl, combine fruit, ginger and brandy. Cover and set
earing rubber gloves, dip prepared pudding cloth into boiling water; boil
.5 L (2 quart) pudding basin. Line base with parchment
7 1/2 cup steamed pudding mold and set aside. In
Grease a 6-cup steamed pudding bowl. Beat butter, sugar and
Grease a 1-quart steamed pudding mold and line bottom with
Combine rice, milk, ginger, cardamom, cinnamon and 1/4
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Beat in apricot jam, vinegar, ginger, and baking soda. Add 1
Cream the butter and sugar together.
Add the well-beaten egg yolks and beat thoroughly over hot water in a double boiler.
Remove from the heat and fold in the stiffly-beaten egg whites, then the vanilla and the whipped cream.
Pour over your favorite steamed pudding.
This is one of our traditional family favorites!
0 minutes.
Slightly smash ginger with the blade of a
ll dry ingredients (including candied ginger) together and set aside. Stir
he skillet. Add onion and ginger. Cook for 1 minute. Add
well buttered 1 quart steamed pudding mold and cover tightly with
aucepan over medium heat. Saute ginger and chili flakes for 2
oil. Place half of scallions, ginger, and garlic in bottom of
steam fish. for sauce: cut fresh ginger into small slices (julienne style). combine 1 cup soy sauce, ginger pieces, green onions, and 2 tbl spoons of olive oil in saucepot... bring to boil. Pour sauce over freshly steamed fish. Garnish with cilantro or chinese parsley. (optional side: steamed white rice)... this is absolutely delicious!!!