When we went out for Yum-cha (Dim-sum) they had a gorgeous coconut
jelly dessert. It was milky-white with no coconut flakes in it, and it
was set firm enough to slice and pick up with your fingers. It had a
gorgeous coconut flavour. I'd guess it was made with coconut milk...
alas the restaurant has closed down, and I want the recipe! Can anyone
help me?

~Karen AKA Kajikit
Lover of shiny things...

Made as of 29 March 2004 - 46 cards, 28 SB pages (plus 2 small giftbooks), 48 decos & more!

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"Kajikit" > wrote in message
...

> When we went out for Yum-cha (Dim-sum) they
> had a gorgeous coconut jelly dessert. It was milky-
> white with no coconut flakes in it, and it was set
> firm enough to slice and pick up with your fingers.
> It had a gorgeous coconut flavour. I'd guess it was
> made with coconut milk... alas the restaurant has
> closed down, and I want the recipe! Can anyone
> help me?

This is probably not exactly what you're looking for, but sounds not
too dissimilar -- perhaps it can be a starting point for creating your
own version of the restaurant's dessert:

From Martin Yan's "A Wok for All Seasons"
Coconut Snow
Makes 6 servings
"This light, creamy coconut pudding has come into mainstream Chinese
cooking through the overseas Chinese communities of Singapore, Bangkok
and other cities in Southeast Asia. It is a popular dim sum item that
can also serve as a refreshing ending to any meal, East or West."

1-1/2 envelopes (1-1/2 tablespoons) unflavored gelatin
1/3 cup cold water
3/4 cup boiling water
1/3 cup sugar
2/3 cup coconut milk
3 egg whites
1 tablespoon toasted shredded coconut

Sprinkle gelatin over cold water in a medium bowl and let stand for 5
minutes to soften. Add boiling water, stirring, until gelatin
dissolves. Stir in sugar and coconut milk. Let cool slightly, then
refrigerate for 25 minutes or until lightly set. Place mixture in a
food processor. Process for 30 seconds or until smooth. Remove to a
bowl.

In a bowl, beat egg whites until they form stiff peaks. Fold egg
whites into gelatin mixture. Pour mixture into an 8-inch square pan
or six individual molds. Sprinkle coconut on top. Refrigerate for
three hours or until firm.

"Kajikit" > wrote in message
...

> Interesting... that's a 'fluffed' version that reminds
> me of the apple snow we learned to make in home-
> ec class way back in the dark ages... only it uses
> raw eggwhite. I thought egg was supposed to be
> cooked to kill any germs in it?

If you're not sure of your egg source, if you're going to be serving
the end-product to people at-risk -- the elderly, very young and those
with compromised immune systems -- then it's wise to thoroughly cook
your eggs to reduce/eliminate the risk of contracting salmonella.
It's also possible in some places to buy eggs (and other poultry
products, for that matter) which are certified "salmonella free." I
buy free-range "ecological" eggs from a store with high turnover, I
keep them refrigerated and use them quickly, cook them "soft" just
about every day and use them raw not infrequently; I haven't had any
problems, and I really don't worry about it.

Know your food sources, be sensible, but don't be paranoid.
-j

"jacqui{JB}" > wrote in news:c4ej52
:

> "Kajikit" > wrote in message
> ...
>
>> Interesting... that's a 'fluffed' version that reminds
>> me of the apple snow we learned to make in home-
>> ec class way back in the dark ages... only it uses
>> raw eggwhite. I thought egg was supposed to be
>> cooked to kill any germs in it?

Ah, Apple Snow! I found a recipe for that in a 1937 cookbook of my
mother's when I was 10 or 11. I had always watched her cook and bake, so
decided to make it one summer day when she was at work. Actually turned
out good (if you like apple snow), and surprised mom and dad at dinner.
Mom started having me help her in the kitchen after that. No problem
with infected egg whites way back then. :-)

We're all healthy in our house, so I still use raw egg whites. I buy
eggs from a local farm, refrigerate immediately, and use within a
reasonable period of time.

Wayne

> If you're not sure of your egg source, if you're going to be serving
> the end-product to people at-risk -- the elderly, very young and those
> with compromised immune systems -- then it's wise to thoroughly cook
> your eggs to reduce/eliminate the risk of contracting salmonella.
> It's also possible in some places to buy eggs (and other poultry
> products, for that matter) which are certified "salmonella free." I
> buy free-range "ecological" eggs from a store with high turnover, I
> keep them refrigerated and use them quickly, cook them "soft" just
> about every day and use them raw not infrequently; I haven't had any
> problems, and I really don't worry about it.
>
> Know your food sources, be sensible, but don't be paranoid.
> -j
>
>
>

I'm intrigued- what's apple snow?
-Jen
Half the people you know are below average. -Steven Wright

OSPAM (JLove98905) wrote in
:

> I'm intrigued- what's apple snow?
> -Jen

Apple Snow
(The Good Housekeeping Cook Book, 1942)

Dash nutmeg
Pinch salt
1 teaspoon vanilla extrat
1-2/3 cup unsweetened applesauce
2 egg whites
1/4 cup granulated sugar

Add the nutmeg, salt, and vanilla to the applesauce. Beat the egg whites
until quite stiff, then add the sugar gradually while continuing to beat
until stiff. Fold into applesauce. Chill and serve, plain, with cream, or
with custard sauce, made from the 2 leftover egg yolks. Serves 5-6.

Wayne