Split Pea Coconut Cream Pudding Recipe (椰汁馬豆糕) with Papa Fung

The aromatic coconut cream makes the pudding silky smooth, while the split peas give it some texture. This light and not overtly sweet classic Hong Kong dessert is a go-to for many.

Chapters:
0:00 Intro
0:14 Part 1: Directions
3:40 Finale

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SPLIT PEA COCONUT CREAM PUDDING RECIPE [椰汁馬豆糕食譜]
This recipe makes enough pudding for 6-8 people. [製成六一八人份量]

INGREDIENTS [食材]
300ml Coconut Cream [椰漿]
200ml Water [水]
150ml Evaporated Milk [淡奶]
100g Condensed Milk [煉奶]
80g Yellow Split Peas [馬豆]
50g Tapioca Starch [菱粉]
50g Cornstarch [英粟粉]
50g Sugar [糖]

DIRECTIONS [製作]
1. Rinse and then soak yellow split peas for 3 hours. [洗净馬豆浸水三小時。]
2. Boil some water, cook split peas for 20 minutes, turn off the heat, and let it cook some more with the lid on for another 20 minutes. [㷛滚水落馬豆煮二十分鐘，熄火焗二十分鐘。]
3. Once split peas are soft, strain, rinse with cold water, set aside. [測試馬豆是否稔，冲凍水瀝乾備用。]
4. Mix tapioca starch with cornstarch, add in water, mix until combined, set aside. [混合粉料加水攪匀成粉漿備用。]
5. Heat up coconut cream with evaporated milk until boiling, add in condensed milk, and sugar, mix. Once bubbling, add in starch mixture and continuously stir until thickened. Once thickened add in split peas, quickly mix evenly. [椰漿和淡奶混合煑滾，加入煉奶和糖攪匀煮滾，倒入粉漿，快手攪拌至杰身，加入馬豆，攪伴均匀熄火。]
6. Pour mixture into a pan, tap it a few times to remove air bubbles and to help level the mixture. Let it cool, once cooled, place in the fridge for around 4 hours, until solid. [倒入盆中，凳數下排出空氣，待涼透放入雪柜約四小時，至實淨。]
7. Slice to your liking and serve. [切你喜歡的形状即可。]

#馬豆糕 #splitpeacoconutpudding #pudding

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Music/Sound Credits:
Castle (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod